Gefuellte Maultaschen
Yield
4 servingsPrep
15 minCook
5 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | g |
all-purpose flour
2 cups plus 3 1/2 tablespoons |
*
|
| 2 |
eggs
|
*
|
|
|
salt
|
*
|
||
| 4 to 5 | tablespoons |
water
|
|
| stuffing | |||
| 500 | grams |
smoked meat
cooked and diced, a generous pound |
* |
| 1 | Kaiser-type |
kaiser rolls
cubed and sauteed |
* |
| Finely | chopped |
scallions, spring or green onions
finely chopped |
*
|
|
salt and black pepper
to taste |
*
|
||
| 1 | Egg |
egg whites
for sealing edges |
*
|
| dough | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | g |
all-purpose flour
2 cups plus 3 1/2 tablespoons |
*
|
| 2 |
eggs
|
*
|
|
| 0 |
salt
|
*
|
|
|
water
|
|
||
| stuffing | |||
| 5E+2 | grams |
smoked meat
cooked and diced, a generous pound |
* |
| 1 | Kaiser-type |
kaiser rolls
cubed and sauteed |
* |
|
scallions, spring or green onions
finely chopped |
*
|
||
| 0 |
salt and black pepper
to taste |
*
|
|
| 1 | Egg |
egg whites
for sealing edges |
*
|
| dough | |||
Directions
Combine the flour, eggs, salt, and water into a pasta dough.
Knead well, and immediately roll out thin on a floured pastry board.
Cut the dough into 5-inch squares.
Make the stuffing by mixing the smoked meat, sautéed cubed roll, onion greens, and diced pancake.
Add salt and pepper to taste.
Put one heaping tablespoon of this stuffing on each square of Brush the edges of the dough with egg white, and fold each square over, into a triangle. With your fingers, press the edges of the dough which should seal immediately. Put the 'Maultaschen' into barely cooking salted water, and let them simmer for 5 minutes, turning over the pasta once. Carefully remove 'Maultaschen' from water, as they are very fragile. Immediately transfer them to the hot broth, and serve. Serves 4.
