Maultaschen Allgäu Style

For the Maultaschen in Allgäu style, first knead a firm pasta dough from flour, eggs, a little water and a pinch of salt and let it rest covered.

For the filling, cut bacon and smoked meat into fine cubes or mince.

Soak the bread in milk and squeeze it out.

In a small pan, roast the chopped spring onions in a little clarified butter, add the parsley and roast briefly.

Now mix all ingredients with the sausage meat, season with salt, pepper and nutmeg and mix until a homogeneous mass is formed.

If the mixture does not bind well, add another egg if desired.

Roll out dough thinly on a floured work surface, cut into even rectangles of about 10 x 12 cm edge length.

Spread some of the filling on each piece of dough, brush edges with egg white, fold pockets together and press ends firmly.

Bring salted water to a boil, carefully place the Maultaschen in it and cook for 8 to 10 minutes until lightly boiling.

Lift out again and sprinkle with bacon, which in the meantime has been browned in a generous amount of clarified butter.

Sprinkle with chopped parsley before serving.

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