Schwaebische Maultaschen

Schwaebische Maultaschen
Cooking time
15 mins
Difficulty
easy
Dinner

Schwaebische Maultaschen.

There is hardly a dish that is so characteristic of the Swabian food such as Maultaschen. And here, too, applies what has already been said in the Tortellini: this recipe there is not, there are so many variations and interpretations as there are Swabian families. Here is a classic version with a Boiled meat will be presented, who would like to (and I) can personally braising the meat but also, both variants are described in the recipe. The braised version has the “disadvantage” that you need additional sections from the bark to the required meat broth. The legendary monk, which the mouth bag once in heretic behind list developed by the meat in the almost time to hide before the Lord, this was, at the time, of course, not possible, and also the (allegedly!) to thrift inclined Swabia, this should be clearly wasteful-French preparation, a thorn in the eye. There is, however, preferable quite the boiled method, because the Stew meat is tender. It is the social component of the mouth, bag-making remains to emphasize: these are most successful on a free day with plenty of leisure, and in the presence of friends!

Schwaebische Maultaschen

Ingredients

  • 2 3/4 cups of all-purpose flour
  • 1 pinch salt
  • 5 eggs
  • 9 ounces raw spinach
  • 10 ounces ground beef, cooked
  • 1 egg
  • 2 tablespoons chopped parsley
  • 1 tablespoon bread crumbs
  • 1 chopped onion
  • salt, pepper, nutmeg
  • 1 egg white
  • 5 onions
  • 1 1/2 ounces butter

Instructions

  1. Mix the flour, salt, 5 eggs and a little water (teaspoon by teaspoon) into a dough. Knead well until smooth using the dough attachment of an electric mixer. Wrap the dough in plastic wrap and allow to stand in a cool place for one hour.
  2. Roll the dough on a floured surface to the thickness of a knife blade and allow to dry.
  3. Blanch the spinach, chop finely and mix together with the ground beef, egg, parsley,bread crumbs and chopped onion. Season with salt, pepper and nutmeg.
  4. Cut the dough into 4 x 4 inch squares. Brush the edges with beaten egg whites. Divide the meat and spinach mixture between the dough squares and fold them into triangles, pressing the edges together to seal them.
  5. Place the Maultaschen into simmering water and boil until they float to the surface. Remove them with a slotted spoon and drain.
  6. Cut the 5 onions into rings and fry in butter until golden brown. Place the Maultaschen on warmed plates and sprinkle the onions on top.

Schwaebische Maultaschen
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