Maultaschen Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g flour, type 405
- 100 g semolina
- 2 pinches salt
- 4 egg (s), GewKl M
- 2 tablespoon rapeseed oil
Print Recipe
Pin Recipe Instructions
- Put the flour, salt and semolina in a bowl. Make a well and add the eggs. Knead from the outside in to form a smooth dough. The dough must be kneaded until it is smooth and comes off the bowl. A food processor can also be used for this. Now work in the oil.
- Shape the dough into a ball and cut it crosswise at the top and pull it apart a little. This is necessary so that the dough can relax. Wrap dumpling dough in foil and let it rest in the refrigerator for at least an hour.
- Sprinkle the worktop with a little flour and, without kneading it again, roll out the dough thinly into a square or square with the rolling pin. (As soon as the dough is kneaded again, it becomes tough and has to relax again.)
- Divide the dough with a pastry wheel or cookie cutter and fill with any filling compound.
- When folding, water or egg white can be used as glue. Press together well so that the pockets do not break open during cooking.
- Cook the filled Maultaschen in boiling salted water. Depending on the filling 10-20 min.
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