Styrian carp with root vegetables and caraway seed potatoes
Foto: Willfried Gredler-Oxenbauer
Sift flour onto a pastry board and make a well in the centre. Mix the eggs with the salt and set aside for 5 minutes. Pour into the well, blend with the flour and add the water gradually. Knead a smooth dough by hand, if necessary add some flour - the dough should not be sticky, it should firm and elastic. Divide into 4-5 loaves, leave to rest in a covered bowl for 30 minutes. Roll out the dough on a floured pastry board until it is 2mm thick. Cut into 8cm squares, put one tsp. of Powidl into the centre of each square and fold the dough into a triangle, firmly seal the edges. Heat salt water in a large pot; simmer the Powidltascherln until they rise to the surface by themselves. Lift out and douse with cold water.
Melt the butter in a separate saucepan, fry the breadcrumbs, carefully coat the Powidltascherln with the butter and serve sprinkled with cinnamon and sugar.