Recipes

2 leek stalks

150 g Black Forest ham

150 g veal sausage meat from the butcher

butter, salt, sugar, pepper, nutmeg

750 g peeled potatoes cooked in their skins

200 g flour

100 g Mondamin

approx. 70 g mashed potato powder, depending on the moisture of the potatoes

2 egg yolks

salt, pepper, nutmeg

1 egg for coating

(for 10 portions)

Leek and ham filling:
Remove the dark green leaves from the leek. Halve the leek, wash and cut into small cubes. Sauté in a pan with butter, salt, a pinch of sugar, nutmeg and pepper until soft. Cool quickly in a bowl set over ice water to preserve the green color. Cut the ham into very small cubes and sauté lightly in butter. Mix the leek, ham and veal sausage meat together.

Potato dough for the Maultaschen:
Important: For the potato dough, the potatoes must be boiled the day before. Boil the potatoes in their skins in salted water, peel while still warm and leave to cool. Chill overnight in the fridge.

Press the cooked, peeled and cooled potatoes through a sieve, knead into a dough with the remaining ingredients and season with salt, pepper and nutmeg. Now process the potato dough immediately! If it is left to stand for a long time, it will absorb moisture and can no longer be processed. Only add the mashed potato powder if the dough is too soft.

Roll out the dough to a thickness of approx. 3 mm using a rolling pin and cut out the Maultaschen using a 10 cm diameter cutter. A special dumpling cutter works best. Brush the edges with egg. Fill the ravioli with the leek and ham filling and press the edges together well. Cook the potato ravioli in lightly salted water for approx. 8 minutes. In the meantime, fry the finely chopped onions in butter until golden brown. Serve the potato pockets on plates or a platter - scatter the fried onions on top.

Photo: Protective association of Black Forest ham producers