Maultaschen Pans
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 6 dumplings
- Salt and pepper, whiter
- 250 g mushrooms
- 2 bell pepper (s)
- 1 leek
- 2 tablespoons oil
- 1 teaspoon vegetable stock, instant
- 0.5 ½ bunch chives
- 100 g crème fraîche or sour cream
- water
Print Recipe
Pin Recipe Instructions
- Put the Maultaschen in boiling salted water and let simmer for about 2 minutes over low heat. Drain and drain well. Clean or wash the mushrooms and then cut them in half. Clean the peppers and cut into pieces. Wash the leek and cut into strips.
- Halve the dumplings and fry them in the hot oil until golden brown. Then take the Maultaschen again from the pan and fry the vegetables and mushrooms in the frying fat. Add the Maultaschen again and pour in 100 ml of water. Bring to the boil briefly and stir in the vegetable stock. Simmer for about 5 minutes, season with salt and pepper.
- Wash and finely chop the chives and stir into the crème fraîche or sour cream, except for something to sprinkle. Put as blobs on the pan. Scatter the rest of the chives on top.
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