Homemade Maultaschen with chard and mushroom filling in clear broth

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix flour and 1 pinch of salt in a bowl. Add eggs, oil and 2 tablespoons of cold water. Knead to a smooth dough with the dough hooks of the hand mixer. Remove the dough from the bowl and knead vigorously with your hands for 8-10 minutes

2. 2

   Wrap the dough in foil and let it rest at room temperature for about 1 hour

3. 3

   Clean, clean and quarter the mushrooms. Wash the chard and dab dry. Cut off the upper third of the chard, process the rest elsewhere. Coarsely chop porcini, mushrooms and chard, season with mustard, salt and pepper.

4. 4

   Cut the pasta dough in half. Roll out half of the pasta dough to a square (approx. 30 x 30 cm) on a lightly floured work surface. Use a tablespoon of mushroom filling to divide into 16 portions at even intervals. Whisk the egg white and brush the spaces and edges with it. Roll out the other half of the dough in the same way and place over the covered half. Press on the gaps and edges. Cut out or cut Maultaschen

5. 5

   Boil up plenty of salted water. Cook Maultaschen in portions at low heat for about 15 minutes. Peel the carrots, clean and wash the spring onions. Cut both into fine strips. Bring the vegetable stock to the boil in a pot and cook the vegetables for about 3 minutes. Wash the chives, shake dry and cut into small rolls. Arrange Maultaschen in soup plates, pour the hot vegetable stock over them and sprinkle with chives

6. 6

   Waiting time approx. 40 minutes

Nutrition Facts

KCAL
400 kcal

CARBS
51 g

FATS
12 g

PROTEINS
20 g