Siberian Maultaschen
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 grams flour
- 2 egg (s)
- 2 pinches salt
- 500 g minced beef
- 1 onion (s)
- 1 teaspoon salt
- 2 pinches pepper
- 1 egg yolk
- 0.5 liter ½ meat broth
- 0.5 ½ bunch dill, chopped
Print Recipe
Pin Recipe Instructions
- Knead a smooth pasta dough from the flour, eggs, salt and 3-5 tablespoons of warm water.
- Mix the minced meat with the onion, 3 tablespoons of ice-cold water, salt and pepper.
- Roll out the dough as thick as the back of a knife, cut out slices about 4 cm in diameter; Brush the edges with the egg yolk. Place 1 teaspoon of minced meat mixture on each slice of dough, fold into semicircles and press the edges firmly into place. Let the Maultaschen dry a little on a floured surface. Bring the broth to a boil. Place the Maultaschen in portions; make sure that the broth is constantly boiling. Then reduce the heat and let the broth simmer gently in the open pot for 10 minutes.
- Serve the broth with the peljmeni in a terrine, sprinkle with the dill.
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