An incredibly crispy starter with a filling that will make gourmet hearts beat faster: Strudel dumplings with potato and herb filling on a pea and mint cream are perfect for festive occasions. We recommend a pilsner, pale ale or a glass of Welschriesling with this delicious appetizer.
Ingredients 4 Portions
For the Strudel Dumplings
For the Pea and Mint Cream
Cook the peas with the cream, salt, butter and mint until soft and then puree very finely. Finally, season to taste with salt, pepper and cayenne pepper.
If the pea cream is too thick, stir in some warm milk.
Peel the potatoes and cook them in salted water until soft. Let cool and mash with a fork.
Mix the mashed potatoes with the curd, herbs and nutmeg. Season to taste with salt and pepper.
Lay out the strudel pastry sheets and cut into 10 cm rounds with a cookie cutter. Place a spoonful of the potato mixture in the center and wet the edges of the dough with water. Fold and press the edges into place.
Heat vegetable oil in a saucepan and bake the tascherl for two minutes until crispy. Drain on paper towels.
Arrange the finished dumplings on a plate with the warm pea and mint cream.