Knead flour, egg, salt and 1-2 tablespoons of cold water to a smooth dough and let it rest for a while. Press the liver sausage out of the skin. Wash parsley, dab dry, chop 1 bunch and stir into the liver sausage.
Roll out the dough thinly to a size of 64 x 64 cm or turn it through a pasta machine. Mark squares (8 x 8 cm) on one half of the dough. Add 1 teaspoon of liver sausage to each square. Whisk the egg white and spread it on the edges of the squares.
Fold over the other half of the dough and press it between the fillings. Roll out the Maultaschen with a dough wheel and cover and put aside. In the meantime, whip cream until stiff. Peel and finely dice shallots.
Steam until translucent in 2 tablespoons of hot oil. Pour on the stock. Add whipped cream and the remaining parsley. Puree with a chopping stick. Season to taste with salt and pepper. Clean, wash and cut the leek into thin rings.
Peel the carrots and cut them into thin sticks. Steam vegetables in remaining oil for about 5 minutes. Season with salt and pepper. Cook Maultaschen in boiling salted water for about 3 minutes, lift them out with a foam cellar and let them drain.
Serve with vegetables and sauce.