Maultaschen are known as a delicacy of Swabian cuisine in Germany. Swabian Maultaschen, are made with a noodle dough generally filled with meat or vegetables, eggs, spinach, parsley, onions, leek, dried bread, and spices, such as marjoram or nutmeg. There are, however, numerous variations. I made a vegetarian version with goat cheese. The link below is a recipe for more traditional Maultaschen with a meat filling. http://germanfood.about.com/od/meatbasedrecipesandmenu/r/maultaschen.htm
2 2/3 c. all purpose flour (300 grams)
1/2 tsp. salt
1 T. oil
3 T. water
1 tablespoon butter
1 onion, finely chopped
2 leeks, finely chopped
1 cup chopped carrots
1 cup chopped celery
2 cups vegetable broth
1 cup plain greek yogurt
200 g plain goat cheese
2/3 bread crumbs
1/2 teaspoon nutmeg
1 tablespoon parsley
1 tablespoon chives
salt and pepper
Make Dough: Mix flour with salt, eggs, oil and just enough water to make a smooth dough. Knead for 5-10 minutes, until satin-y. Form dough into a ball, oil surface, wrap in plastic wrap and let rest for at least an hour.
Make Filling: Melt butter in large skillet. On medium high heat, cook the onion and leeks for five minutes. Add carrots and celery and cook until soft, another 5 minutes; season with salt and pepper. Pour in vegetable broth and cook covered for another 5 minutes. Strain vegetables from broth, reserving broth and transferring the veggies to a small bowl. Refrigerate vegetables for about 15 minutes (prepare dough while the vegetables are in the refrigerator).
In a medium bowl, mix together yogurt, goat cheese, egg, bread crumbs, nutmeg, and a pinch of salt and pepper until combined. Add cooled vegetables and stir until combined.
Prepare Dough: Roll out half of the dough to 1/8 inch thickness or thinner. You should have a sheet about 12 inches by 18 inches. (You may also use a noodle roller to make flat sheets with 1/5 of dough at at time.) Score dough with a knife, one time through lengthwise and five perpendicular cuts to make 1 dozen rectangles.
Repeat with the other half of dough.
Assembly & Cooking:
Place one tablespoon dough on each rectangle. Fold rectangle over and pinch sides to close.
Bring broth to a simmer and place 1/3 of the Maultaschen in the broth. Cook for 15 – 20 minutes. Remove and drain. Keep warm if not serving immediately. Repeat with the rest of the Maultaschen.
Serve in bowl with some broth and sprinkled with the chives and parsley.