John Myers
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Colorful Maultaschen with Red, Melted Onions
The perfect colorful maultaschen with red, melted onions recipe with a picture and simple step-by-step instructions.
Maultaschen:
- 275 g Flour
- 3 Eggs
- 3 Salt
- 2 tbsp Water – if necessary
- Tomato powder
- Spinach powder
- Carrot powder
Spinach filling:
- 2 Chopped onions
- 1 tbsp Butter
- 200 g Frozen spinach
- 100 g Cream cheese
- 1 Egg yolk
- 30 g Grana Padano Parmesan
- 2 tbsp Breadcrumbs
Meat filling:
- 60 ml Cream
- 40 g Breadcrumbs
- 1 Fine, uncooked sausage
- 125 g Mixed hack
- 1 tbsp Organic lemon peel zest
- 50 g Parsley smooth fresh, chopped
- 2 Egg yolk
- Pepper, salt, nutmeg
- 1 bunch Freshly chopped chives
- 4 size Red onions
- 50 g Butter
Maultaschen:
- Knead the flour, eggs and salt into a smooth dough. If necessary, add 2 – 3 tablespoons of water. Divide the dough into 3 portions and color with the above vegetable powder. Wrap individually in cling film and put in the refrigerator for at least 2 – 3 hours.
Spinach filling:
- Steam both peeled and chopped onions in a pan in butter until translucent. Remove half of it and set aside. Add the frozen spinach to the onions in the pan, add a little salt and pepper and sweat with them. Remove from heat and let cool down a little.
- Then put the spinach in a bowl. Fold in the cream cheese, egg yolk, Grana Padano and breadcrumbs, season to taste and add seasoning if necessary. Provide.
Meat filling:
- Heat the cream and pour over the breadcrumbs, stir well and allow to swell.
- Press the roast out of the skin. Put in a bowl. Add the mince, lemon zest, chopped parsley and egg yolk and knead everything well. If the mixture is too soft, add 1 – 2 tablespoons of breadcrumbs. Season with nutmeg, pepper and salt. Provide.
Melted onions:
- Peel the onions, cut in half and cut into strips. Fry them slowly in butter until they turn color. Possibly add a little butter so that you can swim in it. Keep warm. Rinse the chives, dry them, chop them, and have them ready.
Completion:
- Roll out the 3 different doughs thinly. Cut in the middle and coat one of the halves approx. 5 mm thick with the filling. Place the other half on top and then either cut into squares or punch out. Provide.
- Bring plenty of water to the boil in a large saucepan, season with salt and add the Maultaschen. When they’re up, they’re done.
- Arrange the different colors on a plate, spread the melted onions on top, pour some more butter over it. Decorate with the chives rolls. Finished.
Annotation:
- My idea was with the different types of vegetable powder. If you don’t like that, just leave the dough pure. But if you are interested, the powder is pure nature and you can get it on the Internet.
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