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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. | 2. Then add a little water and knead until it has a firm but elastic consistency. | 3. To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. | 4. The filling should be very spicy indeed. | 5. On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. | 6. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond- shaped 'Maultaschen'. | 7. The process is similar to making ravioli. | 8. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'. | 9. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain. | 10. Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish. | 11. Serve with slippery potato salad or a mixed green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 3/4	cups		1590.27	348.1648	25.8528	6.1699
egg	4			286.0	1.44	25.12	19.02
salt				-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
bacon	6	slices	cut	700.56	2.1504	21.2016	66.6792
onion	3		med diced	192.0	44.832	5.28	0.48
sausage	1/4			392.3579	0.7371	16.1592	35.5277
hard crust	1			-	-	-	-
spinach	1/2		cooked	16.5	2.925	1.65	0.225
meat	1/2	lb	Ground	258.552	0.0	50.7578	4.604
farmer sausage	1	cup	diced	-	-	-	-
egg	3			286.0	1.44	25.12	19.02
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
salt				-	-	-	-
pepper				-	-	-	-
egg	1			286.0	1.44	25.12	19.02
milk	3	tablespoons	canned	103.5	2.4930000000000003	1.0305	10.728

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.