Beetroot Maultausch with Salsiccia Filling on Pear Chutney with Crispy Onion Rings

Chutney

1. Prepare two days in advance: peel the ginger and grate finely. Peel and core the pears. Peel the onions. Cut the pears and onions into very fine cubes. Mix the ginger, pears and onions, currants, sugar and vinegar in a saucepan, bring to the boil and simmer uncovered for approx. 20 minutes until lightly creamy. Then season with salt and let it steep at least overnight.

dough

1. Mix the flour and beetroot powder, put in a food processor, whisk the eggs, egg yolks and 1 teaspoon salt, add to the flour and knead everything into a smooth dough. Wrap the dough in cling film and refrigerate until you can use it again.

filling

1. Wash the potatoes and cook them in salted boiling water. Drain the potatoes, peel them and press them through a potato press. Press the sausage meat out of the intestines and finely chop or knead with your hands. Roast the coriander seeds in a pan without fat. Pound a bit in a mortar when it has cooled down. Mix the potatoes, sausage meat, coriander and egg yolks. Season to taste with salt and pepper. Roll out dumpling dough in portions with the pasta machine or with the rolling stick in approx. 15 cm wide strips. Spread out on a floured work surface and brush with egg white. Pour the filling into a piping bag without a nozzle and spray it lengthways, about 3 cm from the right edge of the dough, in a thick strip onto the dough sheets. Fold the protruding dough over the filling. Then roll loosely in the rest of the dough. Using the handle of a small wooden spoon, regularly press in the strands of dough at a slight angle at a distance of about 5-6 cm and mark the dumplings. Separate the individual Maultaschen from each other with a rolling pin. Cool covered with foil. Bring plenty of salted water to the boil in a large saucepan. Let the dumplings cook in portions for about 8-10 minutes. Then lift it out with a slotted spoon, allow to drain and set aside, covered.

Onions

1. For the onions, mix the flour and baking powder on a plate. Whisk eggs and cream together. Peel the onions, cut into approx. 0.5 cm wide rings (only use the larger rings). Turn the onion rings first in the flour, then in the cream and egg mixture, drain. Finally turn in the panko flour. Heat the oil in a large saucepan or deep fryer to 175 degrees. Bake the onion rings in portions until crispy. Drain on kitchen paper. Then froth 30 g butter in a pan. Swirl the toll bags warm in it, season with sea salt.