Maultaschen in meat broth

Name: Maultaschen in meat broth
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g + some flour; 3 eggs + 1 egg white (size M); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 large carrot; 1 small stick of leek (leek); 2 Federation Parsley; 1 collar Chives; 150 g mixed mince; 2 (30 g) slightly heaped tbsp. breadcrumbs; 3-4 Tsp Beef bouillon

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g + some flour
3 eggs + 1 egg white (size M)
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 large carrot
1 small stick of leek (leek)
2 Federation Parsley
1 collar Chives
150 g mixed mince
2 (30 g) slightly heaped tbsp. breadcrumbs
3-4 Tsp Beef bouillon

Directions

1
Knead 250 g flour, 2 eggs, 3-4 tbsp water and 1/2 tsp salt until smooth. Cover and let rest for about 30 minutes
2
Peel and wash the carrot and cut into fine strips. Clean and wash the leek and cut into fine rings. Wash and finely chop the herbs. Knead minced meat, 1 egg, breadcrumbs and herbs, except for some parsley. Season with salt and pepper
3
Halve the dough, roll out on a little flour to 2 thin plates (each approx. 24 x 30 cm). Brush one plate with egg white. Place the filling on top in 12 portions at even intervals. Place the second plate on top and press the spaces between them well. Cut out or cut Maultaschen
4
Bring almost 1 l water to the boil and stir in the bouillon. Let the Maultaschen simmer for 10-12 minutes. Cook the vegetables for about 5 minutes. Sprinkle with the rest of the parsley