The art of the Maultasche

The classic art of Maultasche – This is what made Murrhardter Hof famous throughout the city. They are fresh and homemade.


				

The recipe

Ingredients

Swabian pockets for 10 people (rolled or in broth)

1 kg of mixed minced meat
1 kg of chopped spinach
200 g smoked bacon (wrapped)
200 g of sausage meat
200 g onions
4 eggs
5 bread rolls from the previous day
1 kg of bought or homemade pasta dough
Marjoram, parsley, nutmeg, salt, pepper, breadcrumbs

Ingredients

Swabian pockets for 10 people (rolled or in broth)

1 kg of mixed minced meat
1 kg of chopped spinach
200 g smoked bacon (wrapped)
200 g of sausage meat
200 g onions
4 eggs
5 bread rolls from the previous day
1 kg of bought or homemade pasta dough
Marjoram, parsley, nutmeg, salt, pepper, breadcrumbs

Preparation

Dice the onion and gently fry them in oil until they’re soft and translucent. Meanwhile, soak the bread rolls in water and squeeze out the excess water. Mix all the ingredients together thoroughly and add enough breadcrumbs to make a spreadable dough. Nutmeg and marjoram should be added now. Spread the pasta dough and spread the filling out across the dough. Knead the dough sheet three to four times and then brush the finished dumplings with whisked egg yolk and close them together. Cut the roll diagonally into pieces about 5 cm wide. Bring a pot of salted water to the boil and then let them simmer the dumplings for about 10 minutes. Serve the Maultaschen in the broth in a deep soup plate garnished with plenty of onions and chives and a side of mixed or potato salad.