Maultaschen are a Schwabian (South German) specialty. There are many ways to serve them (see below). We have long delayed making them due to the need for pastry that is “hautdün” – thin as skin. One cookbook says you must be able to see the grain of the wood on which you roll it out. Well, we got tired of this and “if you can’t win, change the rules”. We found Chinese Egg Roll Wrappers at the market and never looked back. Another workaround is to use cooked lasagna pasta or Won Ton wrappers.
1 pkg Chinese Egg Roll Wrappers
2 pounds loose breakfast sausage, or remove the filling from that quantity of bratwurst
1 10 oz pkg frozen chopped spinach, thawed and pressed dry
½ cup chopped fresh parsley
1 cup bread crumbs
Freshly ground pepper to taste
2 tsp marjoram
3 oz/100 g lean bacon, cubed (about 3 slices)
2 medium onions, finely chopped
Cornstarch for dusting
There are many methods. The most traditional is “In the Broth”. Bring a pot of chicken or beef broth to a boil and drop in the Maultaschen. They will fall to the bottom. When they rise to the top, they are done. Remove and serve, in some of the broth, with smothered onions and a few breadcrumbs. Or, top cooked Maultaschen with pizza sauce and grated mozzarella cheese.
You can also sauté the Maultaschen in a frying pan with butter and, when they are well cooked, add well-beaten eggs and make an omelet out of them: Maultaschen mit Ei.
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