Maultaschen soup with fried onions
90 mins
2
Maultaschen dough:
20g Easy To Mix Vegan Egg Powder
100g flour (type 405)
100g durum wheat semolina
2 tbsp olive oil
½ tsp salt
Filling:
½ pack of Easy To Mix mince or meatballs
25ml oat cream
50g baby leaf spinach
½ onion
2 stalks of fresh parsley
1 tsp medium hot mustard
1 pinch of nutmeg
Salt pepper
Onion topping
2 onions
2 tbsp flour
3 tbsp oil
Aside from that:
1000ml vegetable broth
½ bunch of parsley, finely chopped
½ bunch of chives, cut into fine rings
Maultaschen dough:
Easy To Mix Vegan Egg Mix according to instructions.
Now knead all the ingredients into a smooth dough. Then let the dough rest in the fridge for 30 minutes.
Filling:
Wash the spinach and chop it finely.
Peel the onion and cut it very finely.
Chop the parsley very finely.
Mix the dry Easy To Mix Hack powder with spinach, onions, parsley and the remaining ingredients for the filling.
Now mix and cool according to instructions. Note: use a little less water as some of it will be replaced by the cream.
Onion topping:
Heat oil in a pan, peel onions and cut into fine rings, coat in flour and deep-fry.
Then let it drain briefly on a kitchen towel.
Maultaschen soup:
Roll out the dough with a rolling pin to about 0.8 mm thin.
Then spread the filling in the middle and always with a little distance over the entire length of the dough. Then brush the top and bottom of the dough with water.
Now fold the lower part over the filling, then place the upper part over it. Press off the dumplings with a spatula.
Cut apart with a pastry wheel and check whether the Maultaschen are well sealed.
Bring the broth to the boil in a large pot, then reduce the heat and cook the mouse turnovers in batches for about 10-15 minutes.
Now enjoy the Maultaschen soup with onion topping, fresh parsley and chives.
