Schlipfkrapfen

Margot Lickert’s Schlipfkrapfen from the Tölzer Hütte is published by the Deutscher Alpenverein as a Tyrolean dish. Its own generic-flour and semolina dough encloses supplied cooked, peeled potatoes pressed with Feta and seasonings; supplied melted butter and chives finish the parcels.

Generic flour, semolina, generic dough oil, dough salt and as much water as needed knead into a smooth dough. It rests for several hours.

The supplied cooked, peeled potatoes and Feta are pressed together and seasoned with filling salt, generic pepper, thyme and nutmeg.

The dough rolls thin on a floured work surface and is cut into circles nine to ten centimetres wide. Walnut-size filling portions occupy one half of each circle. Each circle folds in half and its edges press together; the thumb and index finger pinch, pull and fold the edge in the documented krendel technique.

About two litres of water heat in a pot and are salted. The parcels cook over reduced heat for about ten minutes, in batches if the pot is crowded. They are lifted out and drained, then some of the same supplied melted butter and the chives are poured and sprinkled over them before serving.