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  • Tiroler Spinatkrapfen von Adelheid Gschoesser © Alpbbachtal

    Tyrolean spinach dumplings

    Recipe of the region Alpbach Valley

    Ingredients for the dough

    120 g wheat flour (type 480)
    80 g rye flour (type 960)
    1/2 teaspoon of salt
    1 teaspoon of oil
    80 ml of lukewarm water
    1 small egg

    for the filling:

    300 g fresh spinach
    10 g butter
    100 g breadcrumbs
    1 cooked potato
    1/2 onion
    1 clove of garlic
    salt, pepper
    brown butter and mature mountain cheese to garnish

    Method

    Recipe for 4 people

    Mix together the flour, salt, oil, water and egg to form a dough.

    For the filling, sweat the chopped onion and garlic in the butter. Then add the washed spinach and let it wilt. Leave to cool and mix together with the breadcrumbs, mashed potato and salt and pepper.

    Roll out the dough, cut out round shapes with a cutter or glass and place some of the filling on top. Fold up the discs and press the edges together. Cook the spinach dumplings in salted water for 6 – 8 minutes.

    To serve, pour over the butter and garnish with cheese and chives as desired.


    Recipe of the region Alpbach Valley »

    Tiroler Spinatkrapfen_Teig © Alpbachtal

    Time & categories

    • Cooking time: 10 minutes
    • Preparation time: 40 minutes
    • Category: pastries
    • Cuisine: Tyrolean

    Happy cooking and enjoy your meal!

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