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Maultaschen recipe
Flour dumpling filled with minced mutton and spinach cooked in mutton broth
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Filling
-
500
gm minced mutton
-
A bunch of spinach
-
3 to 5
cloves
garlic
-
2 to 3
Thai bird chilies
-
A handful of marjoram leaves
-
Fresh oregano
-
thyme leaves
-
Salt to taste
-
1/2
cup
finely chopped onions
-
a pinch of grated nutmeg
Dough
-
2
cups
of refined flour
-
3
eggs
-
1/4
cup
oil
-
Salt to taste
Broth
-
250
gm Mutton bones
-
4 to 5
cups
of water
-
1/2
carrot chopped
-
Celery chopped
-
2
Garlic whole bulbs
-
2 to 3
green chilies
-
2
bay leaves
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1
tbsp
black pepper
Filling
-
boil the spinach with 1/2 cup water and salt.
-
Drain the water and separate the spinach
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In a mixture grinder add all the ingredients of the fillings and minced lamb meat and spinach
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Grind till a fine mass is formed.
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Make small balls out of the fillings and keep separate.
Dough
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Strain the flour
-
Add eggs and oil and salt to the flour
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Mix with your fingers
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Knead till a soft dough is formed
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Roll it over some loose flour if it is too sicky.
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Cover and refrigerate
Broth
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Boil everything together in a pressure cooker
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Allow 3 to 4 whistles
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Separate the bones
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Strain the stock with a fine sieve.
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Check salt
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Your broth is ready
Assembling
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Flatten the dough very thin like semi transparent sheet
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Cut rectangular squares from the sheet
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keep small about of filling at the center and make a dumpling of desired shape.
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Fold the ends properly so the filling is sealed.
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You can use egg wash or water to seal the edges
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Boil these dumpling in the broth for 20 to 25 minutes.
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Serve these separately or immersed in broth.