Maultaschen

🧂 Ingredients

• 400 g Pasta dough(Homemade or good quality store-bought pasta dough.)
• 300 g Ground pork(Can substitute with a mix of ground pork and beef for a richer flavor.)
• 200 g Fresh spinach(Blanched, squeezed dry, and finely chopped.)
• 100 g Stale bread(Soaked in water or milk and squeezed dry, then finely crumbled. This acts as a binder.)
• 1 medium Onion(Finely diced.)
• 2 large Eggs(For binding the filling.)
• 2 tbsp Parsley(Fresh, finely chopped.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 0.25 tsp Nutmeg(Freshly grated, optional but recommended.)
• 2 liters Broth(For simmering, vegetable or beef broth works well.)
• 50 g Butter(For frying, optional.)

👨‍🍳 Instructions

1. 1

   Prepare the filling: Sauté the finely diced onion in a little oil or butter until translucent and softened, about 5-7 minutes. In a large bowl, combine the ground pork, blanched and chopped spinach, squeezed bread crumbs, sautéed onion, eggs, chopped parsley, salt, pepper, and nutmeg. Mix thoroughly until all ingredients are well incorporated. The mixture should be moist but not wet.

   ⏱️ 25 minutes
2. 2

   Roll out the pasta dough: Divide the pasta dough into two portions. On a lightly floured surface, roll out one portion of the dough very thinly, aiming for a thickness of about 1-2 mm. It should be almost translucent. Repeat with the second portion of dough.

   ⏱️ 20 minutes
3. 3

   Assemble the Maultaschen: Lay one sheet of rolled-out pasta on a clean, lightly floured surface. Place spoonfuls of the filling onto the pasta sheet, spaced about 5-7 cm apart, forming small mounds. Moisten the edges of the pasta around the filling with a little water. Carefully lay the second sheet of pasta dough over the first. Gently press down around each mound of filling to seal, pushing out any air pockets. Using a knife or a pizza cutter, cut the pasta into large squares (approximately 8x8 cm). Ensure the edges are well sealed to prevent the filling from escaping during cooking. You can crimp the edges with a fork for extra security.

   ⏱️ 30 minutes
4. 4

   Cook the Maultaschen: Bring a large pot of lightly salted water or broth to a gentle simmer (do not boil vigorously). Carefully add the Maultaschen to the simmering liquid, ensuring not to overcrowd the pot. Cook for 15-20 minutes, or until the Maultaschen float to the surface and the pasta is tender and the filling is cooked through. They should be plump and slightly firm to the touch.

   ⏱️ 20 minutes
5. 5

   Serve: Remove the cooked Maultaschen from the broth using a slotted spoon. Serve immediately. They can be served in the broth, or drained and pan-fried in butter until golden brown and slightly crispy on both sides for an alternative preparation.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The 'Maultaschen' name is often linked to a legend about monks hiding meat from God on Fridays during Lent. This dish is a testament to Swabian culinary ingenuity.
• ✓For best results, ensure the pasta dough is rolled very thinly. This allows the filling to cook through properly and creates a delicate texture.
• ✓Maultaschen can be made ahead of time and frozen. Cook them directly from frozen, adding a few extra minutes to the cooking time.
• ✓The classic serving is in a clear beef broth with chives, or pan-fried in butter and served with potato salad.

🔄 Variations

• Vegetarian: Replace the meat filling with a mixture of ricotta cheese, spinach, mushrooms, and breadcrumbs.
• In soup: Serve Maultaschen in a rich beef or vegetable broth, garnished with fresh chives or parsley.
• Fried: Pan-fry cooked Maultaschen in butter until golden brown and serve with a side of applesauce or a green salad.

🥗 Nutrition

Per serving