Summary

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

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Instructions

1. Bring salted water to a boil over high heat. Add the Maultaschen and simmer for 2 minutes over low heat. Drain well.
2. Clean or wash the mushrooms and cut them in half. Clean the peppers and cut into pieces. Wash the leek and cut into strips.
3. Halve the cooked Maultaschen.
4. Heat the oil in a frying pan over medium-high heat. Add the Maultaschen halves and fry until golden brown, about 3-4 minutes.
5. Remove the Maultaschen from the pan. Fry the vegetables and mushrooms in the same pan over medium-high heat for about 4-5 minutes, stirring occasionally.
6. Return the Maultaschen to the pan and pour in 100 ml water. Bring to a boil, stir in the vegetable stock, reduce heat to medium, and simmer for 5 minutes. Season with salt and pepper.
7. Wash and finely chop the chives. Stir most of the chives into the crème fraîche or sour cream, reserving some for garnish.
8. Spoon the crème fraîche mixture as blobs over the pan contents. Scatter the reserved chives on top.