Maultaschen in Lemongrass Stock

Summary

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

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Instructions

1. Mix 4 eggs, 2 tablespoons oil, and salt. Add 400 g flour (reserve some for rolling) and knead until a dough forms. Wrap in foil and refrigerate for 1 hour.
2. Peel and dice 1 onion. Fry with 2 tablespoons bacon over medium heat for about 4 minutes until softened. Transfer to a bowl and mix with 200 g minced meat, 100 g spinach, 1 egg, 2 tablespoons breadcrumbs, 1 tablespoon finely chopped parsley, salt, pepper, and nutmeg. Taste and adjust seasoning as needed.
3. Divide the chilled dough into 4 portions. Roll out each portion on a floured surface. Spread filling on each piece, wet the edges with water, fold over, press to seal, and cut into serving portions.
4. Tie 2 stalks lemongrass into a knot and place in a pot with 1 liter broth. Bring to a simmer over medium heat.
5. Peel and dice 1 onion. Fry in 2 tablespoons butter over medium heat for 4-5 minutes until golden.
6. Add the Maultaschen to the simmering broth and cook for about 5 minutes until cooked through. Stir in the onion butter.
7. Arrange Maultaschen on plates, pour a little lemongrass broth over them, garnish with chives, and serve.