Maultaschen with potato filling
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , hand mixer, cast iron pan
Ingredients
For the dough:
• 350 g spelt flour
• 3 eggs
• 3 tablespoons water
• 1 tsp vinegar
• 1 tsp salt
For the filling:
• 250g Highland Burgundy
(red-fleshed potato variety)
• 1 onion, finely chopped
• 200 g medium aged Gouda, grated
• 1 egg
• 1 clove of garlic
• Salt pepper
• fresh herbs to taste
• 1 egg white, whisked
• 8 spring onions
• 1 bunch parsley, chopped
• Butter
There are more recipes in the Veggie Special!
preparation
➊ Mix the eggs, water, vinegar and salt with an electric hand mixer on the highest setting. Then add the flour and knead everything together vigorously until the dough no longer sticks to your hands. Add a little more flour if necessary. Let the dough rest at room temperature for 30 minutes. Then roll out the dough thinly on a floured work surface and cut into 10 x 10 cm squares. The dough should make about 16 squares for 8 Maultaschen.
➋ In the meantime, cook the potatoes and mash them with a fork or potato ricer while they are still warm. Mix the potato dough with the onion, cheese and egg, season with salt, pepper and fresh herbs and place small amounts on the dough squares. Brush the protruding edges of the dough with egg white and cover each square with another dough square. Press the edges of the dough firmly. Let the Maultaschen soak in boiling water for about 5 minutes.
➌ Heat up the grill and prepare for direct grilling. Clean the spring onions and place them whole on the hot grill and grill until a grill pattern appears on both sides. Place a cast-iron pan on the grill and let it heat up. Melt plenty of butter, add parsley and toss the Maultaschen in it. Arrange on plates with the grilled spring onions and serve.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002 he founded Europe's largest BBQ magazine FIRE&FOOD and has been editor-in-chief, opinion leader and popular expert on German BBQ ever since. For Elmar, it doesn't always have to be meat. Delicious grilled food can also be vegetarian, as this recipe shows.
Recipe from the FIRE&FOOD Veggie Special
