German
Maultaschen
Swabian Maultaschen are large pasta pockets filled with finely seasoned meat, spinach, herbs, and soaked bread. They are gently simmered in broth and served warm with chives and a little browned onion.
Watch it madeSWR Handwerkskunst · 29:45
Ingredients
- All-purpose flour200 g
- Eggs3
- Fine salt1 tsp
- Neutral oil1 tsp
- Water1-2 tbsp
- Stale white bread roll1 small
- Milk80 ml
- Fresh spinach120 g
- Mixed minced pork and beef125 g
- Kalbsbrät or fine bratwurst filling75 g
- Yellow onion1 small
- Butter1 tbsp
- Fresh parsley2 tbsp, finely chopped
- Marjoram1/2 tsp
- Freshly grated nutmeg1 pinch
- Black pepper1/4 tsp
- Beef broth1 liter
- Fresh chives1 tbsp, finely sliced
Method
- Mix the flour with 2 eggs, 1/2 teaspoon salt, oil, and just enough water to form a firm noodle dough.
- Knead the dough for 8-10 minutes until smooth, wrap it, and let it rest for 30 minutes.
- Tear the stale bread roll into pieces, soak it in warm milk for 10 minutes, then squeeze it well.
- Blanch the spinach briefly in boiling salted water, rinse under cold water, squeeze very dry, and chop finely.
- Finely dice half the onion and sweat it in half the butter until soft but not browned.
- Mix the minced meat, Kalbsbrät, soaked bread, spinach, softened onion, parsley, 1 egg, marjoram, nutmeg, pepper, and 1/2 teaspoon salt into a smooth, sticky filling.
- Roll the dough on a lightly floured surface into a thin rectangle about 2 mm thick.
- Spread the filling evenly over one half of the dough, leaving a narrow border around the edges.
- Fold the other half of the dough over the filling and press firmly around the edges and between portions to seal.
- Cut into 6 rectangular Maultaschen and press the cut edges closed with your fingers or the back of a fork.
- Bring the beef broth to a gentle simmer and cook the Maultaschen for 12-15 minutes without boiling hard.
- Slice the remaining half onion into thin rings and brown it slowly in the remaining butter.
- Serve the Maultaschen in hot broth, topped with browned onion and fresh chives.
Common questions
Can I substitute the Kalbsbrät in Maultaschen if I can’t find it?
Yes. Use fine bratwurst filling, mild sausage meat, or a mix of pork and veal mince with a little cream. Keep the filling soft and moist, not coarse, so the dumplings stay tender and slice cleanly.
How long does Maultaschen take from start to finish?
Plan for about 1.5 to 2 hours total. Dough resting takes 30 minutes, and shaping is the slowest part. If making them for the first time, allow extra time for rolling and sealing neatly.
What are the most common mistakes when making Maultaschen?
The biggest mistakes are overfilling, rolling the dough too thick, and not squeezing the spinach dry enough. Also avoid a dry filling; it should be sticky and cohesive so the pockets seal and cook evenly.
How should I store leftover Maultaschen?
Cooked Maultaschen keep in the fridge for 3 to 4 days in a covered container with a little broth or butter to prevent sticking. Uncooked ones can be frozen on a tray, then packed airtight for up to 2 months.
How are Maultaschen usually served?
Serve them in hot broth for a classic version, or pan-fried in butter with onions and herbs for a richer dish. They also work well sliced into strips for salads or soups the next day.