Summary

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

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Instructions

1. Boil the potatoes and carrots in the vegetable stock, sauté the spinach and the finely chopped onion in a little oil.
2. 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.
3. 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.
4. 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.