Maultaschen with Wild Garlic Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g douh, (pasta douh) finished product
- 500 g minced meat, mixed
- 500 g sausae meat
- 500 g spinach, youn from the frozen food
- 2 handfuls wild garlic, approx.
- 1 egg (s)
- 1 roll
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- For the filling, soak the rolls in water and then squeeze them out. Thaw the spinach, squeeze it out. Cut the wild garlic leaves into small pieces.
- Add everything to the minced meat, mix in the sausage meat, egg and spices. Season the meat dough vigorously.
- Line the pasta dough with the paper from left to right and cut off. (I always make about 50 cm) Put the meat dough as thick as a small finger on it and smooth it out. Make sure that about 2 cm of the pasta dough remains free on the opposite side. Fold a little less than 1 third of the pasta dough upwards. Express air lightly. Now fold over again so that the free edge of the pasta dough remains free, brush this with water and beat over it. Lightly press.
- I cut off 5 - 8 cm long pieces with the knife and put them in the boiling water for about 10 minutes. Don`t worry, nothing will run out on the open sides, as the sausage meat sets immediately in boiling water.
- Take out, put off, serve. With sliced onions in meat broth or roasted.
- The wild garlic dumplings can also be frozen well.
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