NeriZs. Vegetable Maultaschen

Ingredients for 4 servings:

• 100 g flour
• 1 large egg(s)
• 1 tbsp oil (hazelnut oil)
• Salt
• 1 tbsp white wine (e.g. Riesling)
• some flour, for processing
• 1 egg white
• 130 g soup vegetables
• 20 g chopped herbs (e.g. parsley, chives)
• 1 tbsp butter
• 100 g cream cheese
• 1 tbsp breadcrumbs
• 1 pinch(s) of salt (fleur de sel)
• Pepper, from the mill
• 2 tbsp hazelnuts, chopped
• 2 tbsp butter

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

German cuisine reinterpreted – side dish or starter

For the pasta dough, mix the flour with the egg, salt, and oil. Knead into a smooth dough, adding the wine. You can also use water instead of the wine. The wine makes the pasta dough more pliable. Form into a ball, cover, and let rest for about an hour. Dice the vegetables and sauté in the butter. Let cool slightly, then stir in the herbs and cream cheese. Season generously with salt and pepper. Roughly chop the mixture with a hand blender. First, add a tablespoon of breadcrumbs and set aside. Toast the hazelnuts in a dry pan and stir into the vegetable mixture. If the filling is still too runny, add a little more breadcrumbs. Divide the pasta dough into 4 equal parts and knead again. Roll out into rectangles approximately 8×15 cm in size. Fill with the vegetable mixture and fold it shut. Seal the edges with egg white. Cook in plenty of boiling salted water for 8 to 10 minutes. Drain, toss in melted butter and serve.