Maultaschen Pan with Vegetables
A comforting and hearty dish featuring German dumplings filled with rich flavors and sautéed vegetables, perfect for any occasion.
Ingredients
Dumplings and Vegetables
- 6 Maultaschen (any filling; I prefer vegetable!) Look for fresh or frozen options.
- 1 Bell Pepper (any color) Red peppers are sweeter; green peppers offer a touch of bitterness.
- 200 g Champignons (Mushrooms) Use cremini or button mushrooms for their robust flavor.
- 3 Spring Onions Use the white part for cooking and the green for garnishing.
- 1 clove Garlic Use fresh for maximum flavor!
Cooking Essentials
- 2 tbsp Rapeseed Oil Olive oil works well, but keep in mind its stronger flavor.
- 100 ml Vegetable Broth Homemade broth elevates the flavor, but store-bought is acceptable.
- 100 ml Cream Heavy cream for a richer sauce, or plant-based alternatives can be used.
- 20 g Mixed Herbs (thyme, parsley, etc.) Fresh herbs will brighten up the dish.
- Salt and Pepper Adjust to taste!
Instructions
Preparation
- Begin by slicing the Maultaschen into about 1 cm wide strips.
- Cut the bell pepper into strips, and slice the champignons into roughly 5 mm thick rounds.
- Chop the spring onions (keep about 1 tablespoon of the green part for garnish) and finely chop the garlic.
Cooking
- In a large skillet, heat 2 tablespoons of rapeseed oil over medium heat until shimmering.
- Add the Maultaschen strips to the skillet and cook until crispy, about 5-6 minutes. Flip them carefully halfway through.
- Once crispy, remove the Maultaschen and add the chopped spring onions and garlic to the skillet. Sauté for about 1-2 minutes until fragrant.
- Add bell pepper and champignons to the skillet. Sauté for about 5 minutes until the vegetables are tender yet still vibrant.
- Pour in the vegetable broth, cream, and mixed herbs. Simmer for about 3-4 minutes until it thickens slightly.
- Add the crispy Maultaschen back into the pan, stirring gently to coat. Taste and season with salt and pepper.
Serving
- Plate the Maultaschen pan, garnishing with the reserved green parts of the spring onions. Enjoy immediately!
Notes
This dish is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. You can prep all the veggies ahead of time.