Maultaschen in Lemongrass Stock
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g flour
- 4 egg (s)
- 2 tablespoons oil
- salt
- 1 onion (s)
- 2 tablespoon bacon
- 200 g minced meat
- 100 g spinach
- 1 egg (s)
- 2 tablespoon breadcrumbs
- 1 tablespoon parsley, finely chopped
- Salt and pepper, nutmeg
- 1 liter broth
- 2 stalks lemongrass
- 2 tablespoon butter
- 1 onion (s)
- Chives, cut into small pieces, for decoration
Print Recipe
Pin Recipe Instructions
- Mix the eggs, oil and salt. Add flour, save some flour for later and work into a dough (knead). Wrap the dough in foil and let it rest for an hour in the refrigerator.
- Peel the onion, cut into cubes and fry in a pan with the bacon. Put in a bowl and mix with the minced meat, spinach, egg, breadcrumbs, parsley, salt, pepper and nutmeg. Season again to taste.
- Quarter the dough and roll it out on a floured surface. Spread the filling on top with a spoon, rub the edge with a brush and some water, fold over, press down well and divide into portions.
- Plate the lemongrass, knot it and heat it in the broth.
- Dice the onion and fry in the butter until golden.
- Cook the ravioli in the simmering lemongrass broth for a good 5 minutes and then toss in the onion butter.
- Place the Maultaschen on a plate, fill up with a little lemongrass stock, garnish with chives and serve.
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