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🍽️ Homemade Maultaschen with Crispy Onions

648 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 2 eggs
• 1 tsp salt
• 1 tbsp sunflower oil
• 1 stale roll
• 60 ml lukewarm milk
• 5 onions
• 1 tbsp butter
• 400 g fresh spinach leaves
• salt
• 250 g sausage meat
• 1 egg
• pepper (from the mill)
• nutmeg (freshly grated)
• flour (for working)
• 1 l meat broth
• 2 tbsp butter

Instructions

1. 1. Sift the flour into a large bowl.
2. 2. Add the eggs, salt, and oil.
3. 3. Knead the dough using the dough hooks of your hand mixer until it is firm and smooth.
4. 4. If the dough seems too dry, add a little water.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball in cling film.
7. 7. Let the dough rest for about 20 minutes.
8. 8. Soak the bread roll in the lukewarm milk.
9. 9. Peel one onion.
10. 10. Dice the onion finely.
11. 11. Sauté the onion cubes in the butter until translucent.
12. 12. Pick through the spinach and wash it.
13. 13. Blanch the spinach briefly in boiling salted water (cook briefly in boiling water).
14. 14. Shock the spinach in cold water to stop the cooking process.
15. 15. Squeeze the spinach well to remove excess liquid.
16. 16. Finely chop the spinach.
17. 17. Squeeze the soaked bread roll.
18. 18. Add the squeezed spinach, the bread roll, the onions, the minced meat, and the egg to a bowl.
19. 19. Mix all filling ingredients thoroughly.
20. 20. Season the filling with salt, pepper, and nutmeg.
21. 21. Dust the work surface with flour.
22. 22. Roll out the pasta dough evenly and thinly.
23. 23. Cut out circles with a diameter of about 6 cm.
24. 24. Place one teaspoon of filling in the center of each dough circle.
25. 25. Fold the dough circles together.
26. 26. Press the edges firmly together around the filling.
27. 27. Bring the meat broth to a boil.
28. 28. Add the maultaschen to the boiling broth.
29. 29. Let the maultaschen cook for about 8 minutes.
30. 30. Peel the remaining onions.
31. 31. Slice the onions into thin rings.
32. 32. Heat a frying pan.
33. 33. Melt the butter in the hot pan.
34. 34. Fry the onion rings until golden brown.
35. 35. Add one ladleful of broth to the pan.
36. 36. Deglaze the onions with the broth (deglaze).
37. 37. Season the onion sauce with salt and pepper.
38. 38. Plate the maultaschen.
39. 39. Drizzle the maultaschen with the onion broth.
40. 40. Serve the dish immediately.

Nutrition per serving

• kcal: 648
• Protein: 25 g · Fett/Fat: 33 g · Carbs: 61 g