Maultaschen with Potatosalad
Friday, April 2, 2010 5:31:16 PM
I have to appologize. I wanted to write a second dream for February, but I didn't. I had no more dreams suitable for writing down and publishing. In March I also failed to publish a blog entry.
So now I will write two in April. But I will cheat. I will name this first one 'March entry' .
I thought I give you something usefull. A traditional German recipy for Maultaschen. It is hell of a lot of work to make them, but at least they also taste devilishly good.
German = Maultasche singular; Maultaschen plural
Amount for 60 pieces (suitable for 10 persons, yes 10, trust me: you don't wanna have that much work for only 2 people). You have to make dough and filling.
Work time ~2 hours.
2 pots with boiling salt water
1 dough rolling pin
2 plates, 1 grate, 1 sludger, 4 big bowls
1 electric mixer
1,5 kilogram mincemeat
250 gram mangel
2 TL white pepper
2 TL black pepper
2 EL salt
2 EL soup seasoning
4 old dry bread rolls
100 gram millet
plenty of chopped parsley, as much as you want, not too much.
Blanche the mangel until it is soft and put it aside for later usage. Put the millet in a bowl and pour hot water over it, leave to infuse for some minutes (~10 min). Soak the old bread rolls in cool water. Clean the onions and chop into little pieces, the smaller the better. Place the mincemeat in the bowl and add all 4 eggs, the parsley and the onions. Squish some of the water out of the bread rolls and then add them. Add millet and all spices. Mix very very well! At the end of the mixing process add the mangel and mix again. Adding the mangel at any other time will result in colour changes. Continue with the dough.
1 kilogramm flour
100 ml water
Put eggs and water in a bowl and mix them with a mixer until creamy and foamy. Then slowly add flower. Add while mixing. Stir in flower until the dough is dry. Then take it out from the bowl and put it on the clean kitchen counter. Add more and more flower and knead it in. Occasionally the dough will get very dry, then stop adding flower but continue to knead until the dough is soft again (yes it will get soft again, hard to believe but it will happen after enough kneading....). Do this until almost all the flower is used.
The dough should be kneaded in ball shape. If you cut it open, it should have little air bubbles inside. If there are air bubbles then you made it perfect and the dough is ready for processing.
Cut the large dough piece in 3 equal parts. Roll the dough piece with a rolling pin until it is rolled out to a large quadratic shape. (Maybe 20 x 40 cm). The dough must be rolled out so thin that you can see the kitchen counter top through it! Maybe 2 millimeter tick.
3. Bring together dough and filling:
Add the filling to the rolled out dough. Make sure every part of the dough is covered with a layer of filling about 0.5 cm to 1 cm thick. Then start folding.
Take the long side of the dough and fold a 3 cm large stripe. Continue to fold the dough. This way you will create a dough roll which is not round but oval shaped.
Then take a very sharp knife and cut the dough roll into pieces. Each piece should be at least 2 fingers broad. From one roll you can get between 15 and 20 pieces.
Put the pieces in the large pot of boiling water which you prepared earlier. Cooking time depends on the size of the pieces, but 10 minutes is a good range. Stay close to this time or your Maultaschen will break apart. Boil your Maultaschen until they start floating, then reduce the heat and let them simmer for the rest of the time.
When they are ready, take them out of the water carefully with the sludger, and put them on the grate which is placed on one of the plates. Let the Maultaschen dry a little, then decorate them on the second plate. They are ready for serving.
500 gram waxy potatoes, or salad potatoes
1 ½ Tablespoon salt
1 Tablespoon soup seasoning
5 Tablespoon vinegar (Aceto balsamico blanco)
6 Tablespoon oil (tasteless sunflower oil)
1 large white onion
Boil the potatoes until done. Put aside and let them cool down a bit until medium warm. Peel the potatoes and cut into slices which are half a centimeter in width. Boil 0,75 liter of water and add soup seasoning. You can also use real vegetable brew instead of soup seasoning. Put aside and let it cool down a bit. Peel the cucumber and chop small, pour away surplus water, then put aside.
Put 1 ½ Tablespoons of salt over the potato slices. Add small chopped onions onto the potatoes. Pour 6 Tablespoons of oil onto the potatoes, as well as 5 Tablespoons of vinegar. Add the chopped cucumber. Now pour the still warm soup onto the potatoes and start mixing. Mix carefully and slow or all your potatoes will break into tiny pieces.
Put a lid on the potato salad bowl and leave it for 30 minutes. After this time, check the taste and correct the seasoning by adding salt, pepper, oil or vinegar depending on your taste. The salad is now ready for serving.
Further Serving Ideas:
1. You can serve the Maultaschen in vegetable soup.
2. You can cut them in slices and fry them with egg.