Salt, egg, flour, water and oil knead into a smooth dough and rest for about 10 min. In the meantime, for the filling, peel the cooked potatoes, strain, season with salt and cool. Cut the onions into small pieces, fry them with the light butter in a frying pan until golden and pour over the cooled, strained potatoes. Chop the chives and mix them in as well.
Then roll out dough thinly and cut out discs with a round cookie cutter or possibly a glass, place a heaping tsp of filling on each, wrap in the center and seal ends tightly. In a large saucepan, bring salted water to a boil, pour in Schlutzkrapfen and cook until they float to the surface. Then drain and place on plates, sprinkle with cheese and chives and baste with hot brown butter.
25-30 Schlutzkrapfen are needed per person. They are equally excellent as an entrée. If you have prepared too much, you can put the uncooked Schlutzkrapfen together on a tray or plate and freeze them. To cook, simply add the frozen Schlutzkrapfen to the hot water and continue as above.
Our tip: Fresh chives are much more aromatic than dried ones!
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