Maultaschen with bouillion vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   For the dough, put flour and 1/2 teaspoon salt in a bowl, mix and make a depression in the middle. Add eggs, 2 tablespoons of water and 2 tablespoons of oil to the hollow and knead to a smooth dough. Wrap in cling film and leave to rest at room temperature for about 1 hour. In the meantime clean the spinach, wash it thoroughly and let it drain well in a sieve. Peel and finely dice the onions. Peel garlic and chop finely. Heat 1 tablespoon of oil in a wide saucepan, fry half of the onions in it until transparent.

2. 2

   Add the garlic and fry briefly. Add spinach, deglaze with 100 ml broth, cover and steam for 3-4 minutes. Then season vigorously with salt, pepper and nutmeg. Pour into a sieve and drain well. Clean, wash and finely dice the carrots. Clean, wash and cut leek into fine rings. Heat 2 tablespoons of oil in a saucepan, sauté the remaining onions in it until translucent, add carrots and leek, sauté briefly and add 1400 ml stock. Let it boil up. In the meantime wash parsley, dab dry and cut into fine strips. Squeeze the spinach. Chop on a board. Mix spinach and sausage meat. Whisk the egg white with a fork.

3. 3

   Heat 2 tablespoons of oil in a saucepan, sauté the remaining onions in it until translucent, add carrots and leek, sauté briefly and add 1400 ml stock. Let it boil up. In the meantime wash parsley, dab dry and cut into fine strips. Squeeze the spinach. Chop on a board. Mix spinach and sausage meat. Whisk the egg white with a fork. Halve the dough and roll out to two thin rectangles (approx. 30x40 cm) on a floured work surface. Place 12 small spinach piles on a pastry sheet. Brush the spaces between them with egg white and carefully place the second pastry sheet on top. Press the spaces between them firmly and cut into square pieces with a pastry wheel. Add the Maultaschen to the stock, cover and cook over a low heat for 10-12 minutes. Season stock to taste with salt and pepper and serve in deep plates sprinkled with parsley.

4. 4

   Halve the dough and roll out to two thin rectangles (approx. 30x40 cm) on a floured work surface. Place 12 small spinach piles on a pastry sheet. Brush the spaces between them with egg white and carefully place the second pastry sheet on top. Press the spaces between them firmly and cut into square pieces with a pastry wheel. Add the Maultaschen to the stock, cover and cook over a low heat for 10-12 minutes. Season stock to taste with salt and pepper and serve in deep plates sprinkled with parsley.

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
450 kcal

CARBS
44 g

FATS
22 g

PROTEINS
16 g