Authentic Swabian Maultaschen

german food and recipes 128 Last Update: Jan 03, 2022 Created: Jan 03, 2022
Authentic Swabian Maultaschen
  • Serves: 12 People
  • Prepare Time: 1 hr
  • Cooking Time: 30 minuts
  • Calories: 350
  • Difficulty: Medium
Print

Authentic Maultaschen just the way you know and love them from Germany! Save time by making and freezing the meat filling in advance, following our tips about the pasta dough, and make a double batch while you're at it and freeze the Maultaschen so you can grab, thaw and cook them whenever the craving comes calling

Ingredients

Directions

  1. Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.
  2. Mix the meat on low-medium speed for a few minutes (be careful not toover-mix) until the mixture is emulsified. Meaning if you take a clump ofmeat and pull it apart with your fingers you should see tiny threads pulling apart. Set the meat mixture aside until ready to use.
  3. Note: If you're using pre-ground store-bought beef and pork it may not emulsify properly because of a lower fat content, in which case don't worry about it and just move on to the next step.
  4. Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make another batch of Maultaschen.Boil the spinach for 1-2 minutes. Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it. Set aside.
  5. In a frying pan, heat the butter and saute the onion until soft and translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute ortwo. Let the mixture cool down so it's not super hot.
  6. Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs. Use a stand mixer or your hands to thoroughly combine the mixture.
  7. NOTE: If you prefer an even finer texture you can run about one third or so of this mixture through the blender and then stir it back in to the rest of the mixture.For the dough you can either use prepared sheets of pasta dough or you can use a shortcut: Wonton wrappers. Wonton wrappers are just basic pasta dough (flour, eggs, water) and they're already pre-cut into just the right sized squares which makes them super convenient. And they're vastly cheaper than buying pre-made sheets of fresh pasta.
  8. Place a small spoonful of Maultaschen filling on a square of fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the edges. Brush the edges with the egg, place another pasta square on top and press down with your fingers to seal.
  9. To ensure the edges are sealed tightly you can either use a fork to press the edges together or use a fluted pastry/pasta cutter wheel to make pretty edges.To cook the Maultaschen: Bring a large pot of lightly salted water to a low boil. Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.
  10. Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.
  11. To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup.

Authentic Swabian Maultaschen



  • Serves: 12 People
  • Prepare Time: 1 hr
  • Cooking Time: 30 minuts
  • Calories: 350
  • Difficulty: Medium

Authentic Maultaschen just the way you know and love them from Germany! Save time by making and freezing the meat filling in advance, following our tips about the pasta dough, and make a double batch while you're at it and freeze the Maultaschen so you can grab, thaw and cook them whenever the craving comes calling

Ingredients

Directions

  1. Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.
  2. Mix the meat on low-medium speed for a few minutes (be careful not toover-mix) until the mixture is emulsified. Meaning if you take a clump ofmeat and pull it apart with your fingers you should see tiny threads pulling apart. Set the meat mixture aside until ready to use.
  3. Note: If you're using pre-ground store-bought beef and pork it may not emulsify properly because of a lower fat content, in which case don't worry about it and just move on to the next step.
  4. Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make another batch of Maultaschen.Boil the spinach for 1-2 minutes. Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it. Set aside.
  5. In a frying pan, heat the butter and saute the onion until soft and translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute ortwo. Let the mixture cool down so it's not super hot.
  6. Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs. Use a stand mixer or your hands to thoroughly combine the mixture.
  7. NOTE: If you prefer an even finer texture you can run about one third or so of this mixture through the blender and then stir it back in to the rest of the mixture.For the dough you can either use prepared sheets of pasta dough or you can use a shortcut: Wonton wrappers. Wonton wrappers are just basic pasta dough (flour, eggs, water) and they're already pre-cut into just the right sized squares which makes them super convenient. And they're vastly cheaper than buying pre-made sheets of fresh pasta.
  8. Place a small spoonful of Maultaschen filling on a square of fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the edges. Brush the edges with the egg, place another pasta square on top and press down with your fingers to seal.
  9. To ensure the edges are sealed tightly you can either use a fork to press the edges together or use a fluted pastry/pasta cutter wheel to make pretty edges.To cook the Maultaschen: Bring a large pot of lightly salted water to a low boil. Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.
  10. Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.
  11. To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup.

You may also like

Add Your Comment

Newsletter

Sign up to receive email updates on new recipes.