Classic Swabian Maultaschen
These traditional German dumplings feature a savory filling of ground meats, fresh spinach, and aromatic spices, encased in delicate pasta dough. They are versatile and can be enjoyed in a clear broth, pan-fried, or with a simple onion butter.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 580 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 300 gall-purpose flour
- 3 pcsegg
- 50 mlwater
- 1 tspsalt
filling
- 200 gground beef
- 100 gsmoked ham, finely diced
- 150 gfresh spinach, blanched and squeezed dry
- 1 pcswhite bread, stale, soaked in milk and squeezed dry
- 1 pcsyellow onion, finely chopped
- 1 clovegarlic, minced
- 1 pcsegg
- 2 tbspfresh parsley, chopped
- 0.5 tspnutmeg, grated
- 0.5 tspblack pepper, freshly ground
- 0.5 tspsalt
serving
- 1,000 mlbeef broth
Equipment
slotted spoon · rolling pin · large bowl · large pot · knife · stand mixer · pasta machine
The method
Step by step
- 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.
About 10 min
Cook’s note: The dough should be firm but pliable.
- 2
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
About 30 min
- 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.
About 10 min
Cook’s note: Ensure the spinach and bread are very dry to prevent a watery filling.
- 4
Mix the filling ingredients thoroughly by hand until well combined.
About 5 min
- 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.
About 10 min
Cook’s note: The dough should be almost translucent.
- 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.
About 5 min
Cook’s note: Do not overfill, or the Maultaschen will be difficult to seal.
- 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.
About 5 min
Cook’s note: You can use a little water on the edges to help them stick.
- 8
Using a knife or a pastry wheel, cut the large rectangle into individual Maultaschen, approximately 8-12 cm in size.
About 5 min
Cook’s note: You can make them square or rectangular.
- 9
Bring a large pot of salted beef broth or water to a gentle simmer.
About 5 min
- 10
Carefully lower the Maultaschen into the simmering liquid in batches, ensuring they do not overcrowd the pot.
- 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.
About 20 min
- 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.
Per serving
Nutrition
- Calories
- 580kcal
- Protein
- 33g
- Carbs
- 68.5g
- Fat
- 19.1g
- Fibre
- 4.2g
- Sugar
- 3.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Maultaschen in an airtight container in the refrigerator.
Reheat Maultaschen gently in broth on the stovetop, or pan-fry them until warmed through.
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