Basic Recipe Swabian Maultaschen

Basic recipe Maultaschen dough:

Whisk vinegar, water, eggs and salt until hearty, then knead in flour. The dough should be quite firm. Knead until it is smooth, then let it stand for 20-30 minutes with the lid closed. Then roll out the dough as long and thin as possible. Then divide into squares of 15×15 cm and cut.

Of course, you can cut the dough just as in diamonds, rectangles or possibly wrapped. Depending on your mood, you can change the size of the individual pieces of dough.

Basic recipe Maultaschen filling:

Steam in butter onions, parsley and bread rolls soaked in water and then squeezed, mix with minced meat, chopped Landjägers and season with pepper, nutmeg and salt.

Variation:

Instead of minced meat, Swabian sausage meat can be used as well. You can get the sausage meat in your butcher’s shop. You can also use leftover roast and ham for this Maultaschen filling. If you don’t have any sausages, you can also use bacon cut into small cubes. If you like, you can enrich the filling with a little leek or spinach. Many Swabians, especially those who are very thrifty, do not miss a mug of cooked spinach. You should try both options.

Maultaschen production:

Form the filling in the center of each piece and spread it smoothly, but not all the way to the edge, because this will be covered with e

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