A Tyrolean kitchen classic - savoury and delicious!
Ingredients for 25 dumplings
Ingredients for the filling
100 g HANDL TYROL Tyrolean Hunter's Sausage
100 g HANDL TYROL Tyrolean Kaminwurzerl
300 g HANDL TYROL Tiroler Speck PGI Ham Cubes
100 g onions
2 tbsp butter
1 tbsp chopped parsley
1 tsp dried marjoram
Salt
Pepper
Ingredients for the dough
300 g spelt flour (type 700)
100 g smooth wheat flour
1 tsp salt
250 ml warm milk
Additional
Clarified butter for
Fried parsley for garnish
For the perfectly flavoured filling: HANDL TYROL Ham Cubes
Method
Level of difficulty:
Advanced
- Finely dice the Hunter's Sausage, Kaminwurzerl and onion. Melt 2 tsp butter in a pan and fry the Hunter's Sausage, Kaminwurzerl and Ham Cubes until crispy. Add the onion and sauté until translucent. Add parsley, marjoram, salt and pepper. Set the filling aside and let it cool.
- For the dough, mix both flours with salt in a bowl. Pour warm milk over the mixture, stir and knead into a smooth dough on a work surface. Let it rest for about 30 minutes.
- Roll out the dough on a floured surface until about 2 mm thick.
- Use a cookie cutter or small bowl to cut out round shapes with a diameter of 10–12 cm. Knead and roll out the remaining dough and cut out more rounds.
- Brush the edges of the dough rounds with water. Place 1 tbsp of filling in the center of each round. Fold the dough over into a half-moon shape and press the edges firmly. Use the tines of a fork to decorate the edges.
- Heat clarified butter in a pan to 180 °C and fry the pockets until golden brown. Lift them out and drain on paper towels.
- The pokets can also be fried in a deep fryer.
Tip: You can also make this in an air fryer! Simply place them inside, drizzle with a bit of oil and bake until golden brown