Homemade Maultaschen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the dough:
- 500g flour
- 3 egg (s)
- 5 tablespoon water
- 1 teaspoon vinegar
- 1 teaspoon salt
For the filling:
- 400 g sausae meat, (sausae meat)
- 2 tablespoon bacon, finely diced
- 3 egg (s)
- 1 onion (s)
- 250 g creamed spinach
- 1 roll, soaked stale, alternatively wake-up flour
- some pepper, from the mill
- some nutmeg
- possibly salt
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Put the dough ingredients in the food processor, knead well, let the dough rest for 30 minutes.
- In the meantime, prepare the filling:
- Dice the onion, sausage meat, diced bacon, eggs, diced onion, spinach, soaked and squeezed bread rolls or baking flour and mix well the spices.
- Roll out the dough with the corrugated wood or turn it through the pasta machine and produce thin sheets. Cut rectangles approx. 12 cm. Put 1 spoonful of the filling in the middle, brush the edges of the pastry with egg white, fold up and press firmly.
- Let the Maultaschen steep in a broth for 10 minutes.
- Makes approx. 52 pieces.
- Maultaschen can either be eaten in the broth as a soup, or with potato salad, or lined with green salad, or baked with ham and cheese, with tomato sauce, with egg and spinach, or as cordon bleu filled with ham and cheese and breaded. There are certainly many more options
- Remaining Maultaschen can also be frozen, or Maultaschen can be produced in this way.
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