European
Germany - Vegetarian
Schwäbische Vegetarische Maultaschen
Chef's Menu Description
Traditional Swabian pasta pockets stuffed with a savory filling of spinach, breadcrumbs, Quark, sautéed leeks, onions, and fresh herbs, served in vegetable broth.
Ingredients
- • Pasta dough: 300g flour, 3 eggs, pinch of salt, 2 tbsp water
- • Vegetarian filling: 300g spinach blanched and finely chopped, 1 leek finely minced, 1 onion minced, 100g breadcrumbs soaked in milk, 150g German Quark, 2 eggs, nutmeg, marjoram, parsley, salt and pepper
- • Hot vegetable broth and chives for serving
Preparation Steps
1
Phase 1
Knead smooth pasta dough and rest 30 minutes. Sauté leek and onion in butter. Mix with chopped spinach, squeezed breadcrumbs, Quark, eggs, marjoram, nutmeg, salt, and pepper until cohesive.
2
Phase 2
Roll pasta dough into a long wide sheet. Spread the spinach-quark filling evenly over dough.
3
Phase 3
Roll dough up like a strudel or fold over into pockets. Press down at 6cm intervals with a wooden spoon handle and cut into individual Maultaschen, sealing edges firmly.
4
Phase 4
Poach in gently simmering vegetable broth for 12-15 minutes until tender. Serve in bowls of hot broth garnished with snipped chives.