Classic Swabian Maultaschen

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour, eggs, water, and salt in a large bowl or stand mixer. Knead until a smooth, elastic dough forms, about 8-10 minutes.

   Ca. 10 min.

   Kokkens note: The dough should be firm but pliable.

2. 2

   Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

   Ca. 30 min.

3. 3

   While the dough rests, prepare the filling. In a large bowl, combine the ground beef, smoked ham, blanched and squeezed fresh spinach, squeezed white bread, yellow onion, minced garlic, egg, fresh parsley, grated nutmeg, black pepper, and salt.

   Ca. 10 min.

   Kokkens note: Ensure the spinach and bread are very dry to prevent a watery filling.

4. 4

   Mix the filling ingredients thoroughly by hand until well combined.

   Ca. 5 min.

5. 5

   Divide the rested dough into two or three portions. On a lightly floured surface, roll out each portion very thinly using a rolling pin or a pasta machine, aiming for a rectangular shape.

   Ca. 10 min.

   Kokkens note: The dough should be almost translucent.

6. 6

   Spread a thin layer of the filling over one half of the rolled-out dough, leaving a border of about 1-2 cm around the edges.

   Ca. 5 min.

   Kokkens note: Do not overfill, or the Maultaschen will be difficult to seal.

7. 7

   Fold the other half of the dough over the filling, aligning the edges. Press down firmly around the filling to remove any air pockets and seal the edges.

   Ca. 5 min.

   Kokkens note: You can use a little water on the edges to help them stick.

8. 8

   Using a knife or a pastry wheel, cut the large rectangle into individual Maultaschen, approximately 8-12 cm in size.

   Ca. 5 min.

   Kokkens note: You can make them square or rectangular.

9. 9

   Bring a large pot of salted beef broth or water to a gentle simmer.

   Ca. 5 min.

10. 10

    Carefully lower the Maultaschen into the simmering liquid in batches, ensuring they do not overcrowd the pot.

11. 11

    Cook the Maultaschen for 15-20 minutes, or until they float to the surface and are cooked through. Do not boil vigorously, just a gentle simmer.

    Ca. 20 min.

12. 12

    Remove the cooked Maultaschen with a slotted spoon and serve immediately in the hot broth, or pan-fry them with butter and onions for extra flavor.