Pumpkin dumplings on savoy cabbage with potato salad, © Lovage Shoe© Lovage Shoe

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Pumpkin dumplings on savoy cabbage with potato salad

Maultaschen with pumpkin and veal fillet with potato salad with leek and Riesling mustard and savoy cabbage with pumpkin and wine jelly

Maultaschen with pumpkin and veal meat filling


  • 800 g of flour
  • 8 eggs
  • 2 teaspoons salt
  • 1 tsp turmeric
  • 4 tbsp oil

Put the flour in a dough bowl, make a bowl, beat the eggs and place in the well. Add salt to it, turmeric for a nicer color and the oil to keep the dough smooth. Knead everything well either by hand or with the machine well, until a nice firm dough is formed, which can be formed into a ball. These are then wrapped in cling film and allowed to rest in the refrigerator for at least 1 hour. I left the dough to rest overnight because I had already prepared it for the day before making Maultaschen.

Filling for the pasta

  • 2 diced light onions
  • 4 cloves of garlic
  • 1/2 bunch of leaf parsley, possibly this hangs as an herb on the parsley roots
  • 1/2 Hokkaido squash of medium size with shell grated
  • 3 parsley roots grated
  • 2 stale rolls soaked and expressed
  • 100 g smoked bacon cut into cubes
  • 400 g ground beef
  • 400 g of veal meat
  • 2 teaspoons grated ginger
  • 3 eggs
  • salt
  • pepper
  • nutmeg
  • 1 tbsp butter lard

Sauté the onions in clarified butter, add the chopped garlic cloves and finally add the plucked leaf parsley. Add this mixture to the grated pumpkin and the grated parsley root and mix with the bread rolls.

I highly recommend seasoning the mixture vigorously with salt, pepper and nutmeg, unless it does not matter to taste the filling with the addition of raw meat and meat.

After seasoning, add the remaining ingredients (minced meat, meat, eggs) and knead the mixture well. As handwork offers, who prefers it, he puts on surgical gloves.


Remove the pasta from the fridge and divide into 8 even portions. Then each on a suitable surface as thin as possible. Ideally, the pasta dough is so thin that you can see the hand shining through as a shadow. I must confess that I did not make it so thin, because at some point I lost patience. As a tip, I can give here, the best to sweep the dough between two sheets of baking paper. Then there is nothing sticking to the ground or the rolling pin.

Then brush the thin dough flat evenly with the filling. In the background, a large pot of simmering salt water is best prepared. After the dough patties have been filled, roll them up, pinch the overlapping end a little and then cut slightly diagonal pieces off the roll. Add them to the simmering salted water for 15 - 20 minutes and then lift out the finished Maultaschen as they float on top of the water surface.

On a wire rack to drain and store for later processing best in a food container in the refrigerator. Incidentally, the ends of the Dumpling Rolls are perfect for churning them out of your hand - but beware, the things are bloody hot ...

Potato salad with leek and Riesling mustard

  • 1 kg of firm potatoes, here the variety Gala
  • 1 stick of leek
  • 3 tbsp Rieslingsenf from Rheinhessen
  • 0,25 l of boullion (to taste vegetables or meat)
  • 2 tablespoons of pumpkin seed oil
  • salt
  • pepper
  • 1 bunch chives cut

Boil potatoes with peel for 20 - 25 minutes, then quench, peel and slice.

Clean the leeks, cut into fine rings and fry in buttered lard. Add the boullion, stir in the Riesling mustard and pour over the sliced, still warm potatoes.

Leave to simmer for about an hour, then perhaps season with salt and pepper and stir in the pumpkin seed oil. Before serving, stir in the chives or sprinkle on top for decoration. In my opinion, you could absolutely do without vinegar, since the acid was already sufficiently given by the Riesling mustard.

Savoy cabbage with pumpkin and wine jelly

  • 1/2 savoy cabbage
  • 1 onion <...
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Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de

Contact details:

Rheinhessenwein e.V.

Otto-Lilienthal-Straße 4

55232 Alzey

Tel: 06731 89328 0
E-Mail: info@rheinhessenwein.de