EatSen · Recipes
Large, sealed pasta pockets traditional to the Baden-Württemberg region of Germany, typically boiled in broth and pan-fried in butter. The filling consists of ground meat, spinach, soaked bread, and fresh herbs.
Explore recipes and cook for free.
per serving
Prepare the dough: Sift the flour into a large bowl and make a well in the center. Crack the eggs and salt into the well, and stir with a fork to incorporate the flour. Gradually add the lukewarm water, kneading until you have a smooth, elastic dough (about 8-10 minutes). Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Prepare the filling: Cube the day-old bread rolls and soak them in milk; let stand for 10 minutes. In a skillet, cook the onion in 1 tablespoon of butter until softened and lightly golden, add the garlic, and cook for 30 seconds more. Add the ground meat and cook over high heat. Add the spinach and cook until the liquid has evaporated. Remove from the heat, add the soaked bread, parsley, nutmeg, salt, and black pepper, and mix well. Let cool.
Roll out the dough: Divide the rested dough into 4 equal pieces. On a floured work surface, roll out thin (about 1-2 mm) rectangular sheets. Place a strip of the cooled filling along each sheet. Fold the dough over the filling and seal, pressing the edges to close. Cut into rectangular pieces 4-5 cm wide.
Boil the Maultaschen in boiling broth for 10-12 minutes. Once they begin to float to the surface, remove with a slotted spoon and drain excess liquid.
Melt the butter in a large skillet. Add the sliced onions and cook over medium heat until golden (about 5-6 minutes). Place the boiled Maultaschen in the skillet and pan-fry on both sides for 2-3 minutes. Drizzle the fried onions over the top and serve warm.
Save and cook for free