Rolled vegetable dumplings

Ingredients for 16 servings:

• 4 rolls of pasta dough (500 g each)
• 7 rolls from the day before
• 200 ml milk, hot
• 4 onions
• 150 g butter
• 2 packs of parsley, 75 g each, frozen, chopped
• 12 eggs
• 4 thick carrots
• 1.8 kg leaf spinach, frozen, chopped, well squeezed
• 700 g cream cheese
• 450 g Emmental cheese, grated
• n. B. Breadcrumbs, approx. 200 – 300 g
• e.g. salt and pepper
• e.g. nutmeg, freshly grated
• some milk for brushing
• 4 liters of instant, organic vegetable broth for serving

Instructions

Working time approx. 1 hour; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

vegetarian

Finely slice the rolls, pour hot milk over them, and cover and let stand for 15 minutes. In the meantime, finely dice the onions and sauté in a pan with butter until translucent. Briefly fry the parsley. Finely grate the carrots. Mix 10 eggs, 2 egg whites, and the remaining ingredients except the breadcrumbs until smooth. Reserve 2 egg yolks to coat the cut edges of the dough later. If necessary, firm up the filling slightly with the breadcrumbs. The consistency should still be spreadable. Roll up the pasta sheets, spread two-thirds crosswise with the filling, and brush the end edge (3 cm) with egg yolk and milk. This step is easier if you cut the pasta sheets vertically into three equal, rectangular pieces. Now roll up the filled pasta sheets, starting from the coated side, and cut into 8 cm long pieces. Simmer the filled pasta in salted water for at least 10 minutes. Serve the Maultaschen in the vegetable broth with fresh vegetables, such as carrots, celery, and peas. Cooled Maultaschen are also great sliced ​​and fried with egg.