Antholz Schlutzkrapfen

Schlutzkrapfen are a typical South Tyrolean specialty. These dumplings are filled with a mixture of quark and spinach and then cooked in salted water. They are served with brown butter and green salad. DELICIOUS. Every household has its own personal recipe, handed down through generations. Today, Thomas, the host at the Wanderhotel Vierbrunnenhof, shares his favorite recipe with you.

Recipe: Antholz Schlutzkrapfen

Back to the Schlutzkrapfen before you starve while reading. The preparation seems a little complicated at first, but practice makes perfect—I know this from experience with the Carinthian version, the Schlipfkrapfen. My personal tip: When the weather is bad, make a large batch, listen to your favorite music or an audiobook, and freeze any that you don't eat right away. Then, when you put them in boiling salted water, you'll have a delicious, healthy meal on the table at any time without any effort!

Download recipe: Antholz Schlutzkrapfen

Ingredients for the filling

75 g spinach, cooked (approx. 150 g fresh spinach)
75 g nettles, cooked (approx. 150 g fresh nettles)
50 g onion
1/2 clove of garlic
1 tablespoon butter
100 g curd cheese (quark)
1 tbsp Parmesan cheese, grated
1 tbsp chives
1 pinch nutmeg
freshly ground pepper
salt

Ingredients for the dough (approx. 4 servings)

150 g rye flour
100 g wheat flour
1 egg
50-60 ml lukewarm water
1 tbsp oil
salt

Additional ingredients

Parmesan cheese, grated
Brown butter
Chives, chopped, for serving

Preparation

Cooking delicious Schlutzkrapfen at the Wanderhotel Vierbrunnenhof. — © Vierbrunnerhof

Step 1

Mix the two types of flour, place in a circle on a pasta board and add salt. Whisk the egg with lukewarm water and oil, pour into the center of the flour circle and knead from the inside out to form a smooth dough.

Cover the dough and let it rest for 30 minutes. In the meantime, finely chop the spinach and nettles. Sauté the finely chopped onion and garlic in butter, add the spinach and nettles and continue to sauté briefly until the spinach wilts. Allow to cool slightly. Add the curd cheese, Parmesan, and chives. Season with nutmeg, salt, and pepper and mix well.

Steps 2 & 3

Roll out the dough as thinly as possible. TIP: Only roll out half of the dough at a time—thin dough dries quickly and becomes difficult to work with. Cover the unused dough and keep it moist!

Place the filling on the dough with a small spoon. Cut out circles approx. 7 cm in diameter with a round, smooth cookie cutter so that there is a spoonful of filling in the middle of each circle.

Moisten the edge of the dough circle with water and fold the dough into a half-moon shape. Immediately press the edges together firmly with your fingers. It is important that the pockets are WELL sealed. Place the finished Schlutzkrapfen on a floured tea towel. TIP: Be careful – they must not touch each other, as they will quickly stick together. When freezing, make sure to freeze them individually. Once they are frozen, you can put them all together in a freezer bag.

Homemade Schlutzkrapfen are available at the Wanderhotel Vierbrunnenhof in the Antholz Valley. — © Vierbrunnerhof

Step 4

Cook the finished Schlutzkrapfen for 3-4 minutes in boiling salted water (until they float to the top) and arrange on a plate. Sprinkle with Parmesan and chives and serve with brown butter. Serve with a green salad.

Thomas and his family wish you bon appétit and look forward to welcoming you to the Vierbrunnenhof for your hiking vacation, where you can enjoy authentic Antholz Schlutzkrapfen.

Photos: © Vierbrunnenhof, Rotwild