Vegetarian Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pack dough (pasta dough)
- 150 g spinach
- 150 g potato (s)
- 150 g carrot (s)
- 100 g sheep cheese
- 1 onion (s), finely chopped
- some butter or margarine
- nutmeg
- salt and pepper
- Herbs (parsley and chives)
- breadcrumbs
- vegetable broth
- Salt water
Print Recipe
Pin Recipe Instructions
- Boil the potatoes and carrots in the vegetable stock, sauté the spinach and the finely chopped onion in a little oil.
- Put all the ingredients with the sheep`s cheese in a bowl and season them properly (!) With salt and pepper, I also always use nutmeg and fresh or frozen herbs. Puree everything, add a piece of margarine (or butter) and stir well.
- Cut the dough into small, equal-sized rectangles with a knife. Place about 1 tablespoon of the filling in the middle of a rectangle for each dumpling and cover with a second piece of dough. Press the edges together firmly with a fork. If you don`t squeeze hard enough, they`ll pop open when you cook.
- The finished Maultaschen then have to cook in boiling salted water for about 10 minutes. Then you can either fry them, use them as a soup or gratinate them.
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