Gebratene Maultaschen mit Kartoffelsalat

Name: Gebratene Maultaschen mit Kartoffelsalat
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 kg Waxy Potatoes; 1 small Onion, very finely diced; 300ml Broth, hot; beef or vegetable; 3 tbsp White Wine Vinegar; 1 tsp Medium-Hot Mustard; 3 tbsp Neutral Oil, rapeseed or sunflower; 1/2 tsp Sugar; 2 tbsp Chives, finely snipped; 8 Maultaschens, Swabian filled pasta; 1 large Onion, thinly sliced; 4 Eggs; 2 tbsp Butter, or clarified butter (Butterschmalz); 1 tbsp Chives, or parsley, finely chopped (garnish); 1 pinch of Ground Nutmeg; Some Salt; Some Pepper (Black), freshly ground; Some Salt; Some Pepper (Black), freshly ground

Crisp, golden-brown Maultaschen are pan-fried and paired with a warm, tangy German-style potato salad for a hearty, comforting meal. The potatoes are dressed in a sharp mustard–vinegar dressing with sautéed onions and fresh chives, while the Maultaschen are finished with soft scrambled eggs and a touch of nutmeg.

Crisp, golden-brown Maultaschen are pan-fried and paired with a warm, tangy German-style potato salad for a hearty, comforting mea... Show more

Traditional German Recipe

Health Grade

B+ · Healthy

Rating

4.3

Time

45 min

Price

1,35 €

Calories

705 kcal

low sugar

kid friendly

comfort food

potluck

Method

Prep the vegetables

Scrub the Waxy Potatoes well under cold water. Finely dice the Onion for the potato salad and thinly slice the other onion for the pan. Snip the Chives and keep a little back for the finish.

Boil the potatoes

Put the potatoes in a pot, cover them with cold water, and add the Salt. Bring to a boil, then simmer gently for 20–25 minutes until a knife slides in easily and the potatoes are tender but still hold their shape. Drain them well and let the steam escape for a moment.

Mix the dressing

In a large bowl, whisk the hot Broth with the White Wine Vinegar, Medium-Hot Mustard, Neutral Oil, and Sugar until the sugar dissolves. Stir in the diced onion and season the dressing with a good grind of Pepper; the salt can be adjusted again once the potatoes are in.

Fry the Maultaschen

While the potatoes simmer, cut the Maultaschen into thick slices. Heat the Butter in a large skillet over medium heat, add the sliced onion, and cook it for 4–5 minutes until soft and lightly golden. Beat the Eggs with a pinch of Ground Nutmeg, a little salt, and pepper, then add the Maultaschen slices and fry them for 5–6 minutes, turning once, until the edges are crisp and browned. Pour in the eggs and stir gently until they just set into soft curds.

Dress the salad

Peel the potatoes while they’re still warm, slice them into thick rounds, and fold them gently into the dressing. Add most of the chives, let the salad sit briefly so it soaks up the liquid, and taste again for salt and pepper before serving.

Plate and serve

Spoon the warm potato salad onto plates or a platter, pile the fried Maultaschen alongside it, and finish with the remaining chives. Serve everything right away while the salad is warm and the Maultaschen are crisp.