Summary

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

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Instructions

1. Knead a smooth pasta dough from the flour, eggs, salt and 3-5 tablespoons of warm water.
2. Mix the minced meat with the onion, 3 tablespoons of ice-cold water, salt and pepper.
3. 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.
4. Serve the broth with the peljmeni in a terrine, sprinkle with the dill.