Kalbfleisch Maultaschen

Ingredients

• 300 g flour
• 70 g soft wheat semolina
• 4 eggs
• Salt
• 1 tbsp butter (soft)
• 1 old-fashioned roll
• 1 onion
• 3 tbsp butter
• 200 g veal mince
• 150 g veal patty
• 1 tbsp chopped parsley
• 1 egg
• pepper (ground)
• nutmeg
• 0.5 tsp dried marjoram
• bread crumbs (as needed)
• flour (for the work surface)
• 50 g butter
• 1 tbsp finely chopped chives
• 1 tbsp powdered sugar

Instructions

1. 1.

   Combine flour, semolina, eggs, ½ tsp salt and 1 tbsp soft butter in a bowl and knead into a smooth dough. Cover and rest for 20 minutes.

2. 2.

   Soak the roll in water. Peel and finely dice one onion; sauté in 1 tbsp butter until translucent. Drain the roll well, tear it apart, and mix with veal mince, veal patty, sautéed onion, parsley, and egg. Season with salt, pepper, nutmeg, and marjoram to taste.

3. 3.

   Divide the dough into two portions and roll each on lightly floured surface into thin sheets. Cut squares about 10x10 cm using a scalloped cutter. Place two teaspoons of filling on one half of each square, brush edges with water, fold diagonally, press firmly, and seal. Cook in boiling salted water over low heat for about 12-15 minutes.

4. 4.

   Heat butter in a pan. Drain the Maultaschen well, fry them in butter until golden, add chives, dust with powdered sugar, and allow to lightly caramelize. Plate and serve.