Swabian Maultaschen Like with Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg pasta dough
- 1 kg sausage meat or meat loaf
- 300 g ham sausae, smoked
- 8 rolls, stale
- 600 g spinach
- 1 bunch parsley
- 2 onions)
- 8 medium egg (s)
- Breadcrumbs
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the rolls in water.
- Chop the parsley, cut the onions into small cubes and sauté both in a little butter. Cooling down.
- Turn the ham sausage, onions / parsley and the soft, squeezed out rolls through the meat grinder. Mix everything well with the eggs, spinach and sausage meat. If the mass is too runny, thicken it with breadcrumbs (it must be spreadable, but not melt). Salt and pepper as required (caution: sausage meat and sausage are already seasoned !!!!)
- Unroll half of the pasta dough, spread the mixture and cover the filling with the other half of the dough. Shape the dumplings with the edge of the hand (3 dumplings in width, approx. 4 fingers wide in length), separate the dumplings with the dough wheel.
- Pour into the boiling salted water when the Maultaschen come up, switch back and simmer for 10 minutes. Remove with the slotted spoon and enjoy with potato salad or in the broth.
- I always prepare double the amount and put the Maultaschen in the freezer.
- The recipe makes about 40 dumplings.
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