Chef: Larger images for small media devices

2026-01-30T13:16:36Z

Larger images for small media devices

New page

{{#seo:
|title=Schlick Krapfen, Austrian recipe
|titlemode=replace
|keywords=#schlickkrapfen #dough #egg #flour #parsley #pile #broth #gravy #pastry #raviolitin #blender
|hashtagrev=032020
|description=A meat and noodle dish from the South Tyrol, which is similar to the Italian ravioli. It can be served on its own or part of a main course
}}
A [[Meat|meat]] and [[Noodle|noodle]] dish from the South Tyrol, which is similar to the [[Italian]] ravioli. It can be served on its own or part of a [[Main course|main course]].
{{recipesummary
|TotalCalories = 1725
|PortionCalories = 431
|DatePublished=3rd November 2012
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 35 minutes
|PrepTime = 20 minutes
|CookTime = 15 minutes
|Image = [[Image:Schlick Krapfen recipe.jpg|middle|none|alt=Electus]]

}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Very Germanic''

4.6/5

Not overly filling, nice with smoked ham

 - [[User:PSmith]] 
</tr></td>
</table>

{{RecipeIngredients
| 250 g [[Flour|flour]], sieved with a pinch of [[Salt|salt]]
| 2 [[free range eggs]]
| 30 ml water
| 175 g cooked [[Meat|meat]] of your choice, chopped
| 30 ml [[Gravy|gravy]]
| 2 tablespoons [[Parsley|parsley]], chopped
| 1 [[Egg|egg]], lightly beaten
| 180 ml [[Meat]] [[stock]] (optional)
}}
===Method===

{{RecipeMethod
| To make the [[Noodle dough|noodle dough]], put the sieved [[Flour|flour]], [[Salt|salt]] and [[Eggs|eggs]] into a [[Blender|blender]], with the water to make a soft, pliable ball of [[Dough|dough]].
| Knead by [[Hand|hand]], briefly and roll out into a thinnish sheet.
| To make the filling, mix the [[Meat|meat]], [[Gravy|gravy]], [[Parsley|parsley]] and the [[Egg|egg]].
| Cut the [[Dough|dough]] in half and place teaspoons of the [[Meat|meat]] mixture, well and evenly spaced over one half of the dough.
| Using a [[Pastry|pastry]] [[Brush|brush]] and water, dampen between each [[Pile|pile]] of mixture.
| Place the other half of the [[Dough|dough]] over the top and lightly press it down around each [[Pile|pile]] of mixture.
| Cut into squares and [[Poach|poach]] gently in [[Broth|broth]] or water for 10-15 minutes.
}}
===Serving suggestions===
These can be served in the [[Broth|broth]] as a [[Soup|soup]] or drained and served with some [[Butter|butter]] and a hard, [[Grated|grated]] Alpine [[Cheese|cheese]] such as [[Austrian Gruyère cheese|Austrian Gruyère]].
===Chef's notes===
To save time, you may wish to use a [[Pasta machine|pasta machine]] to roll out the [[Dough|dough]] and place over a [[ravioli tin]] to speed up the filling and cutting process.
{{RecipeLine}}
[[Category:Recipes|Schlick krapfen]]
[[Category:Austrian recipes|Schlick krapfen]]
[[Category:Main courses|Schlick krapfen]]
[[Category:Meat recipes|Schlick krapfen]]
[[Category:Pasta recipes|Schlick krapfen]]
[[Category:Snacks and light bites|Schlick krapfen]]
[[Category:Soup and stock recipes|Schlick krapfen]]
[[Category:Starters|Schlick krapfen]]
[[Category:Boiled or simmered]][[Category:Poached]]

<code 'hashtagrev:12032020'>[[Special:Search/schlickkrapfen|#schlickkrapfen]] [[Special:Search/dough|#dough]] [[Special:Search/egg|#egg]] [[Special:Search/flour|#flour]] [[Special:Search/parsley|#parsley]] [[Special:Search/pile|#pile]] [[Special:Search/broth|#broth]] [[Special:Search/gravy|#gravy]] [[Special:Search/pastry|#pastry]] [[Special:Search/raviolitin|#raviolitin]] [[Special:Search/blender|#blender]]
</code>

Schlick Krapfen - Revision history

Chef: Larger images for small media devices