Summary

Ingredients

• 1 pack dumplings (6 pieces, refrigerated shelf), with meat filling
• 250 g mushrooms
• 2 medium bell pepper (s)
• 1 large leek stick (s)
• 2 tablespoons oil
• 1 teaspoon vegetable stock, instant
• 0.5 ½ bunch chives
• 150 g sour cream
• salt and pepper

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Instructions

1. Cook the Maultaschen in boiling salted water for 3-4 minutes, then drain well.
2. Clean and halve the mushrooms. Wash the peppers and cut them into large pieces. Wash the leek and cut into strips.
3. Halve the Maultaschen diagonally.
4. Heat the oil in a pan over medium-high heat. Fry the halved Maultaschen, then remove and set aside.
5. Fry the mushrooms, peppers, and leek in the same pan over medium-high heat.
6. Return the Maultaschen to the pan. Deglaze with 125 ml water and stir in the vegetable stock. Bring to a boil and simmer for 5 minutes.
7. Season with salt and pepper.
8. Wash and chop the chives, then stir into the sour cream.
9. Top the Maultaschen with a dollop of the chive sour cream and serve immediately.