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 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.
2. 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.
3. 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.
4. Plate the lemongrass, knot it and heat it in the broth.
5. Dice the onion and fry in the butter until golden.
6. Cook the ravioli in the simmering lemongrass broth for a good 5 minutes and then toss in the onion butter.
7. Place the Maultaschen on a plate, fill up with a little lemongrass stock, garnish with chives and serve.