Swabian Maultaschen – Rolled
by Editorial Staff
Summary
| Prep Time | 1 hr 45 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
For the dough:
- 1 kg flour
- 10 egg (s)
- 1 pinch (s) salt
- some water
For the filling:
- 2 ½ kg minced meat, mixed
- 400 g sausae meat (pork sausae)
- 2 onions)
- 5 egg (s)
- 5 rolls, old one
- 1 bunch parsley
- salt and pepper
- nutmeg
Moreover:
- water
- Vegetable broth, instant
Print Recipe
Pin Recipe Instructions
- Combine all the ingredients for the dough in a bowl and knead until the dough is smooth.
- Put the old rolls in a water bath and let them soak. Peel, dice and steam the onions. Put the minced meat together with the sausage meat, eggs, onions and parsley in a large bowl. When the rolls are soft, squeeze them out and add them to the bowl. Mix the ingredients in the bowl to a homogeneous mass and season with pepper, salt and nutmeg.
- After both the dough and the filling have been prepared, take part of the dough and roll it out in a rectangular shape so that the rolled out dough is approx. 2 - 3 mm high and approx. The size of a baking sheet. Spread part of the filling evenly on the rolled out dough. Roll up the dough from the longer side of the rectangle. For example, press the rolling pin into 5 cm wide pieces using the style of a wooden spoon. Cut these pieces apart with a bread knife.
- Put the resulting pieces in boiling vegetable broth. Let it boil for 5 minutes with the lid closed and then for 5 minutes with the lid open.
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