Maultaschen
A Ger-Texican Fusion
Ingredients
Sauerkraut
- 1 head green cabbage
- 5 green onions, diced
- 1 bunch cilantro, chopped fine
- 4 cloves garlic, minced
- 2 jalapeños, diced fine
- 4 tbsp kosher salt
Dumplings
- 1 pound smoked brisket
- 2 large russet potatoes, peeled and boiled
- 2 oz cojita cheese, grated
- 1/2 cup heavy cream
- 1 1/2 pounds fresh pasta dough, or wonton wrappers
Instructions
Sauerkraut
- Shred green cabbage as fine as possible, preferably on a slicer or mandolin
- Mix all ingredients in a bowl. The salt will make the cabbage lose its juices, that’s what you want!
- Place into a jar and set in a dry dark place. Every couple of days open jars to release gas. After about 2 weeks the cabbage will be ready. It’s okay if it has a fizz to it that’s part of the fermentation process. Then store it in the refrigerator.
Dumplings
- Chop brisket and set aside
- Mash boiled potatoes with cotija cheese and heavy cream until smooth. Season with salt and white pepper to taste. Place in a piping bag or ziplock bag
- Roll out pasta dough (if using homemade pasta dough). If using wonton wrappers, you need egg wash to seal the edges.
- Place about 1 tbsp of chopped brisket in the middle of the dough and top with another tablespoon of potato. Lay another sheet of dough on top and seal with a fork, ravioli maker, scalloped pasta cutter, o just press with fingers.
- Cook in pot of boiling salted water for about 5 minutes.
- Strain, place into serving bowls
- Ladle your favorite hot broth or stock over the dumplings and top each with sauerkraut.