Put flour, semolina, and salt in a bowl. Make a well in the center, add the eggs, and knead from the outside toward the center for about 8 minutes until the dough is smooth and pulls away from the bowl sides. Work in the rapeseed oil until fully combined.
Shape the dough into a ball and cut a shallow cross at the top. Pull it apart slightly to allow it to relax. Wrap in foil and refrigerate for at least 1 hour.
Dust your work surface lightly with flour. Without kneading again (re-kneading makes the dough tough and requires another rest period), roll out the dough thinly with a rolling pin into a square or rectangular shape.
Cut the dough into portions using a pastry wheel or cookie cutter. Fill each portion with your chosen filling.
Seal by dabbing water or egg white on the edges, then fold and press firmly together to ensure the filling doesn't leak during cooking.
Bring a large pot of salted water to a boil over high heat. Add the filled Maultaschen and cook for 10-20 minutes, depending on the filling type and thickness, until they float to the surface.
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