Classic Maultaschen
Savor the authentic taste of Swabia with these traditional German Maultaschen. Delicate pasta dough encases a rich, savory filling of minced pork, beef, spinach, and aromatic herbs. Enjoy them simply poached in a flavorful broth or pan-fried until golden and crisp for a delightful texture contrast.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 736 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 300 gall-purpose flour
- 3 pcsegg
- 2 tbspwater
- 0.5 tspsalt
filling
- 200 gminced pork
- 200 gminced beef
- 100 gsmoked ham, finely diced
- 200 gspinach, blanched, squeezed dry, and chopped
- 1 pcsonion, finely chopped
- 50 gbread crumb
- 1 pcsegg
- 2 tbspparsley, fresh, chopped
- 0.25 tspnutmeg, grated
- 0.5 tspblack pepper, freshly ground
- 0.5 tspsalt
for cooking
- 1 lvegetable broth
Equipment
large mixing bowl · whisk · rolling pin · plastic wrap · chef's knife · cutting board · large pot · slotted spoon · pasta machine (optional) · pastry wheel (optional) · baking sheet
The method
Step by step
- 1
Combine 300g all-purpose flour and 0.5 tsp salt in a large mixing bowl, whisking to distribute evenly.
About 1 min
Cook’s note: Sifting the flour before combining can help prevent lumps in the dough.
- 2
Create a well in the center of the flour mixture and add 3 eggs and 2 tbsp water.
About 1 min
- 3
Mix the ingredients with a fork, gradually incorporating the flour from the sides, until a shaggy dough forms.
About 2 min
- 4
Transfer the dough to a lightly floured surface and knead vigorously for 8-10 minutes until it becomes smooth, elastic, and no longer sticky.
About 10 min
Cook’s note: The dough should spring back slowly when poked with a finger, indicating proper gluten development.
- 5
Wrap the kneaded dough tightly in plastic wrap to prevent it from drying out, and let it rest at room temperature for at least 30 minutes.
About 30 min
Cook’s note: Resting allows the gluten to relax, making the dough easier to roll out thinly.
- 6
While the dough rests, prepare the filling: In a large bowl, combine 200g minced pork, 200g minced beef, 100g finely diced smoked ham, 200g finely chopped spinach, 1 finely diced onion, 50g breadcrumbs, 1 egg, 2 tbsp chopped fresh parsley, 0.25 tsp grated nutmeg, 0.5 tsp black pepper, and 0.5 tsp salt.
About 5 min
Cook’s note: Ensure the spinach is thoroughly squeezed dry after chopping to prevent a watery filling.
- 7
Mix all filling ingredients thoroughly with your hands until well combined and uniform in texture.
About 2 min
Cook’s note: Using your hands ensures all ingredients are evenly distributed and helps bind the mixture.
- 8
Divide the rested dough into two equal portions. On a lightly floured surface, roll out one portion very thinly into a large rectangle, approximately 1-2 mm thick.
About 10 min
Cook’s note: A pasta machine can achieve a more consistent and thinner dough, which is key for delicate Maultaschen.
- 9
Spread half of the prepared filling evenly over the rolled-out dough, leaving a 1-inch border clear around all edges.
About 3 min
Cook’s note: Avoid overfilling, as this can make sealing difficult and cause the Maultaschen to burst during cooking.
- 10
Carefully fold one long side of the dough over the filling to meet the other long side, creating a long, filled rectangle.
About 1 min
- 11
Press down firmly along the edges to seal the dough, gently working out any air pockets around the filling.
About 2 min
Cook’s note: If the dough seems dry, lightly moisten the edges with a little water to help create a strong seal.
- 12
Using a sharp knife or a fluted pastry wheel, cut the long rectangle into individual Maultaschen, forming squares or rectangles approximately 8-10 cm in size.
About 3 min
Cook’s note: Ensure your cuts are clean to prevent the filling from escaping during cooking.
- 13
Repeat the rolling, filling, folding, and cutting process with the remaining dough and filling.
About 15 min
Cook’s note: Place the finished Maultaschen on a lightly floured baking sheet to prevent sticking while you work on the rest.
- 14
Bring 1 liter of vegetable broth to a gentle simmer in a large pot or Dutch oven over medium heat.
About 5 min
Cook’s note: The broth should be simmering gently, not boiling vigorously, to prevent the Maultaschen from breaking apart.
- 15
Carefully place the Maultaschen into the simmering broth, working in batches if necessary to avoid overcrowding the pot.
About 2 min
Cook’s note: Overcrowding can lower the broth's temperature and cause the Maultaschen to cook unevenly.
- 16
Poach the Maultaschen for 10-15 minutes, or until they float to the surface and the dough is cooked through and tender.
About 15 min
Cook’s note: You can test for doneness by carefully removing one Maultasche and cutting it open.
- 17
Remove the cooked Maultaschen from the broth with a slotted spoon and serve immediately in the warm broth.
About 2 min
Cook’s note: For a crispy texture, pan-fry the poached Maultaschen in butter until golden brown on both sides before serving.
Per serving
Nutrition
- Calories
- 735.8kcal
- Protein
- 40.6g
- Carbs
- 75g
- Fat
- 29.7g
- Fibre
- 4.7g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
These Maultaschen are wonderfully versatile. Serve them traditionally in a clear vegetable or beef broth, garnished with fresh chives. For a heartier meal, pan-fry them in butter with caramelized onions and serve with a side of potato salad or a simple green salad. A crisp German pilsner or a light white wine like a Riesling would pair beautifully.
Store leftover Maultaschen in an airtight container in the refrigerator, submerged in a small amount of broth to prevent drying out.
Reheat Maultaschen gently in simmering broth on the stovetop until warmed through. If pan-frying, reheat in a lightly oiled pan over medium heat until crispy.