Maultaschen
Traditional German dumplings filled with meat, spinach, and herbs, served in broth or pan-fried.
40 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 3 eggs
- 1/4 cup water
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 cup spinach, chopped
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1/2 tsp marjoram
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 2 tbsp breadcrumbs
- 4 cups beef or vegetable broth
Nutrition Facts
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Instructions
Prepare the dough: In a large bowl, mix flour and a pinch of salt. Make a well in the center and add eggs and water. Knead until smooth. Cover and let rest for 30 minutes.
Make the filling: In a pan, sauté onion and garlic until soft. Add ground pork and beef, cook until browned. Stir in spinach, marjoram, nutmeg, salt, pepper, and breadcrumbs. Let cool.
Roll out the dough: Divide the dough into two portions. Roll each portion thinly into a rectangle on a floured surface.
Assemble the Maultaschen: Place spoonfuls of filling in rows on one dough sheet, spacing them evenly. Cover with the second dough sheet. Press around the filling to seal, then cut into squares.
Cook the Maultaschen: Bring broth to a simmer. Add Maultaschen and cook for 10-12 minutes until they float to the surface. Alternatively, pan-fry in butter until golden.
Serve: Enjoy hot in broth or with a side of potato salad. Garnish with fresh parsley if desired.
Chef's Tips
- Dough Tip: Ensure the dough is rolled thin but not too thin to prevent tearing when cooking.
- Filling Variations: Substitute spinach with kale or add mushrooms for a different flavor.
- Freezing: Maultaschen freeze well. Place them on a tray to freeze individually before storing in a bag.
- Broth Choice: Use homemade broth for the best flavor, but store-bought works fine.
- Leftovers: Pan-fry leftover Maultaschen for a crispy texture the next day.
