Maultaschen in beef broth with melted onion

Name: Maultaschen in beef broth with melted onion
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 300 g spaetzle/pasta flour + some flour; 7-10 Tbsp salt, pepper, nutmeg; 4 eggs , 2 tablespoons + 1 teaspoon oil (size M); 2 discs White bread; 2 Onions; 3 Stem(s) curly parsley and lovage; 250 g fresh coarse bratwursts; 250 g mixed mince; 1⁄2 Tsp ground cilantro; 1 collar Chives; 1,2 l Beef stock; 7-8 TABLESPOONS Butter; 3 TABLESPOONS Breadcrumbs; 7-10 Tbsp Cling film

AUTHOR
Kate Willis

DIFFICULTY
not easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

300 g spaetzle/pasta flour + some flour
7-10 Tbsp salt, pepper, nutmeg
4 eggs , 2 tablespoons + 1 teaspoon oil (size M)
2 discs White bread
2 Onions
3 Stem(s) curly parsley and lovage
250 g fresh coarse bratwursts
250 g mixed mince
1⁄2 Tsp ground cilantro
1 collar Chives
1,2 l Beef stock
7-8 TABLESPOONS Butter
3 TABLESPOONS Breadcrumbs
7-10 Tbsp Cling film

Directions

1
Mix 300 g flour and 1⁄2 TL salt in a bowl. Add 3 eggs, 2 tablespoons oil and 1 tablespoon water. Knead to a smooth dough with the dough hooks of the mixer. If the dough is too dry, some water, if it is too moist, add a little flour.
2
Remove the dough from the bowl and continue kneading vigorously with floured hands for 8-10 minutes. Wrap in foil and let rest at room temperature for about 1 hour.
3
In the meantime soak white bread in water. Peel and finely dice 1 onion. Heat 1 teaspoon of oil in a frying pan and sauté the diced onions. Take out and let cool down. Wash parsley and lovage, shake dry and chop finely.
4
Express toast well. Press the sausage meat out of the skin. Knead sausage meat, minced meat, white bread, diced onion, 1 egg, parsley and lovage. Season with salt, pepper, nutmeg and coriander. Put the mixture in a cool place for about 30 minutes.
5
Cut the pasta dough in half. Roll out one half of the dough to a rectangle (approx. 32 x 42 cm) on a slightly floured work surface. The dough sheet should lie crosswise in front of you. Spread half of the meat mixture evenly on the dough, leaving approx. 4 cm free at the top long side and approx. 14 cm free at the bottom.
6
Fold the bottom edge of the pastry over the filling. Spread the narrow edge with water, fold over and press on. Cut the dough stripes into 6 pieces (à approx. 7 cm). Prepare 6 more Maultaschen from the remaining dough and filling in the same way.
7
Put Maultaschen in plenty of boiling salted water and let them simmer at low heat for about 15 minutes. In the meantime, wash the chives, shake them dry and cut them into fine rolls. Boil up the stock.
8
Finely dice the remaining onion and fry in 2-3 tbsp. butter until golden brown. Add 5 tbsp. butter and breadcrumbs and fry the breadcrumbs until golden brown. Arrange the Maultaschen with stock and spread some onion melt on each.
9
Serve sprinkled with chives.