Tyrolean Schlutzkrapfen in Cream of Potato Soup

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Ingredients for 4 portions
  • For the soup
  • 250 g QimiQ Classic, chilled
  • 50 g Onion(s), finely chopped
  • 50 g Smoked bacon, finely diced
  • 5 ml Corn germ oil, to fry
  • 300 g Potatoes, floury
  • 750 ml Vegetable stock
  • Salt
  • Pepper
  • Cumin
  • Marjoram
  • For the Schlutzkrapfen dough
  • 125 g Flour, plain
  • 80 g Potatoes, cooked
  • 100 ml Water
  • Olive oil
  • Salt
  • Pepper
  • Ground nutmeg, grated
  • For the Schlutzkrapfen fillung
  • 125 g QimiQ Classic, unchilled
  • 100 g Gammon, diced
  • 30 g Cream cheese
  • 20 g Chives, finely chopped
  • 20 g Horseradish, grated
  • Vegetable oil, to deep fry
Method
1.
For the soup, fry the onions and bacon in oil. Add the potatoes, douse with the stock, season to taste and continue to cook until the potatoes are tender to the bite. Blend smooth and finish with the chilled QimiQ.
2.
For the Schlutzkrapfen dough, knead the ingredients together until smooth.
3.
For the filling, whisk QimiQ smooth. Add the remaining ingredients and mix well.
4.
Roll the dough out as thinly as possible on a lightly floured surface and cut in half. Place teaspoonfuls of the filling mixture about 1cm apart on one of the sheets of dough and moisten the gaps with water. Cover with the second sheet, pressing down gently around the mounds of filling to squeeze out the air pockets. Cut into squares around the filling using a pastry wheel.
5.
Deep fry in hot oil and serve in the potato soup.