Maultaschen Vegetable Pan with Herb Dip

5 from 3 votes
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people


  • 360 g Maultaschen
  • 1 piece Red pepper
  • 1 piece Eggplant
  • 1 piece Zucchini
  • 1 piece Onion
  • 1 piece Clove of garlic
  • Some stalks of parsley
  • 1 tbsp Chive rolls
  • 0,5 Bed Kress
  • 200 g Creme fraiche Cheese
  • 2 tbsp Vegetable oil


  • Cut the dumplings into strips that are not too narrow. Clean, wash and dice the pepper. Clean and wash the aubergine and zucchini and cut into small cubes. Peel and finely dice the onion and garlic.
  • Wash the herbs, pat dry, finely chop and mix with creme fraiche. Season to taste with salt and pepper.
  • Heat the oil in a pan and sweat the onions and garlic in it. Add the Maultaschen and the prepared vegetables and fry well. Season with salt and pepper and serve with the herb dip.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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