Giersch – Maultaschen
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 250 g flour
- 3 egg (s)
- 1 teaspoon oil
- salt
- Egg white for brushing
For the filling:
- 500 g herbs (round elder)
- 200 g quark
- 200 g cheese, rated (Emmentaler)
- 2 egg (s)
- 1 onion (s)
- 1 clove garlic
- salt and pepper
- nutmeg
- Vegetable broth
Print Recipe
Pin Recipe Instructions
- Make a smooth dough from flour, eggs, oil and salt and knead until it bubbles. Then let it rest for half an hour. Then divide into four parts and roll out the back of a knife. Cut into 8 cm squares. Brush the edges of the pastry with egg white before filling.
- For the filling, finely cut the groundgrass, sauté lightly and allow to drain. Peel and finely chop the onion and garlic. Mix the ground elder, onion and garlic cubes with the quark, cheese and eggs, season with salt, pepper and nutmeg, fill the dough sheets with it, close and press the edges together tightly.
- Put the Maultaschen in simmering vegetable stock and simmer for about 10 minutes, do not boil bubbly. Once they float to the surface, they are done.
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