The "Art of Filling a Schlipfkrapfen"
First, you have to cut a circle out of a square piece of dough!
Second, you put some (a teaspoon full) potato-onion-chive-mixture in the middle.
Then, you try to close the dough as tight as possible (you should fit in as much filling as you can). This is where Nate kept having problems...either tearing the dough or making the "Monsterkrapfen"
This is not so easy! Looks like a clam.
After that, you put it down on the flowered cutting board and give it a nice shape.
Here you are! That's a beauty!
Schlipfkrapfen made by an "original" East-Tyrolean!
A hard working man!
We made 81 pieces!!!
After boiling them a few minutes in salty water, you sprinkle some parmesan cheese or breadcrumbs over the Schlipfkrapfen, add some chives and melted butter. - And enjoy!
Our first "Schlipfkrapfen (guinea pigs) guests" were Sabine and Lukas with their 3 boys. They all seemed to like them! ;-) ...little did they know it was a secret experiment!
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