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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