Vegan Maultaschen

Ingredients for 4 servings:

• 200 g durum wheat semolina
• 120 g flour
• 160 ml water
• 2 tbsp olive oil
• 1 tsp salt
• 300 g savoy cabbage
• 300 g spinach
• 300 g carrot(s)
• 300 g leek
• 300 g broccoli
• 1 tbsp olive oil
• 1 tsp sugar
• salt and pepper
• Chives, parsley, etc.
• Olive oil for frying

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 55 minutes

Knead the semolina, flour, water, oil, and salt until a smooth dough forms. Form it into a ball, cover, and let it rest in the refrigerator overnight. The next day, wash and peel the vegetables. Place everything in a pan and season with salt and pepper to drain the water. Cook/fry until the vegetables are soft. Puree the vegetables as finely as you want the filling to be and season with chives, parsley, and spices as desired. Remove the dough from the refrigerator and knead well again. Roll out on a floured surface to a thickness of about 2 mm and cut out rectangles (about 10 x 15 cm). Place some filling on one half of the piece of dough and fold it over. Press the edges of the dough together firmly and press them together again with a fork. To prevent the finished Maultaschen from sticking to the work surface, sprinkle a baking tray with durum wheat semolina and place the Maultaschen on it. Place the Maultaschen in a large pot of boiling salted water and simmer until they rise to the surface. Let them stand for about 1 minute, then remove them from the pot. Heat a pan with a little olive oil and sear the cooked Maultaschen on both sides. Of course, you can also simply cook the Maultaschen in vegetable broth and eat them as a soup garnish.