Maultaschen with Mushroom Cream Sauce

Ingredients

• 300 g flour
• Salt
• 3 eggs
• 2 tbsp water
• 50 g smoked ham
• 1 onion
• 150 g young spinach leaves
• 20 g butter
• 300 g ground meat
• 1 egg
• 1 Tbsp parsley
• Salt
• black pepper (ground)
• 0.5 small onion (finely chopped)
• 1 tbsp butter
• 250 g mushrooms (cleaned and sliced)
• 2 tsp flour
• 500 ml clear broth (meat or vegetable)
• 150 g crème fraîche
• Salt
• white pepper
• 1 bunch spring onions
• 1 tsp butter
• 1 tsp powdered sugar

Instructions

1. 1.

   Knead the dough from the listed ingredients, shape into a ball, cover and let rest at room temperature for about 20 minutes.

2. 2.

   Dice the smoked ham and peeled onion. Wash spinach leaves, blanch briefly, drain, squeeze dry, and finely chop.

3. 3.

   Sauté butter in a pan until foamy, then brown the ham and onion cubes. Add spinach briefly, then cool.

4. 4.

   Mix ground meat with the spinach mixture, add egg, and form into a filling dough. Season with parsley, salt, and pepper.

5. 5.

   Roll out the dough thinly, place spoonfuls of filling on one half, fold over the other half, press edges firmly, and cut squares with a pastry cutter.

6. 6.

   Peel carrots and dice finely. Boil carrot cubes in meat broth.

7. 7.

   Add the Maultaschen to the boiling broth and simmer for about 10–15 minutes.

8. 8.

   Meanwhile, sauté finely chopped onion in butter until translucent, add mushrooms and roast briefly.

9. 9.

   Dust with flour, season, pour in clear broth, bring to a boil, then stir in crème fraîche and keep warm.

10. 10.

    Wash spring onions, trim, cut into small pieces, sauté in butter, sprinkle powdered sugar, and cook briefly more.

11. 11.

    Plate the Maultaschen with mushroom sauce and spring onions decoratively and serve hot.