Maultaschen make yourself - According to the recipe of my mother
Time
Preparation time: 20 min.
Cooking or baking time: 15 min.
Total preparation time: 40 min.
Easter is over and I once again had the opportunity to eat my mother's super tasty pelmeni. I had to ask her directly for her Maultaschen recipe this time. Here it comes:
Buy mulberry dough or pasta ready in the supermarket. One pack has 500 g. Makes almost 30 Maultaschen. Enough for 4 - 6 people. 2 packs are enough for 2 - 3 times delicious Maultaschenessen with the (large) family.
The following are the quantities for 1 kg pasta dough indicated, so for about 60 Maultaschen.
ingredients
- 1 kg of minced meat
- 1 kg of meat = raw mass for meat cheese or bratwurst
- 1 pack of frozen spinach, finely chopped, (450 g). let it thaw
- 1 bunch of spring onions. Alternatively 1-2 onions and 1 bunch of chives. Finely cut
- Approximately 10 - 12 slices of normal toast bread, alternatively 2 - 3 bread rolls, soak in water and squeeze out
- 4 eggs
- Salt pepper
preparation
- Mix the ingredients all together, preferably by hand.
- Spread the pasta dough on the worktop. Distribute the minced meat in half of the surface. Flip the other half over.
- Use a knife to cut the surface into pieces that are as big as a dumpling. Put the pieces in boiling broth. The best is homemade vegetable broth from birch trees, but it is also normal brewing powder.
- The pasta dough rises during cooking and perfectly surrounds the mince meat. After about 5 minutes, remove the finished toll bags from the broth with a slotted spoon and drain on a grid or grate.
Finished!
Eat in the broth. Or with potato salad. Or later roasted in the pan with egg. Leftover ravioli can be frozen well.
