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Swabian Maultaschen, often called “God’s dumplings,” are large, rectangular pasta parcels filled with a hearty blend of ground meat, spinach, onions, and breadcrumbs. This classic German dish offers a comforting texture and rich, savory flavor profile. The tender pasta dough wraps securely around the moist filling, creating a satisfying bite. Traditionally served in clear broth as a soup, they can also be pan-fried until golden and crispy or baked with cheese. A versatile staple of Southern German cuisine, Maultaschen are perfect for a cozy family dinner or a festive holiday meal.
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Swabian Pockets (Maultaschen
Description
Swabian Maultaschen, often called "God's dumplings," are large, rectangular pasta parcels filled with a hearty blend of ground meat, spinach, onions, and breadcrumbs. This classic German dish offers a comforting texture and rich, savory flavor profile. The tender pasta dough wraps securely around the moist filling, creating a satisfying bite. Traditionally served in clear broth as a soup, they can also be pan-fried until golden and crispy or baked with cheese. A versatile staple of Southern German cuisine, Maultaschen are perfect for a cozy family dinner or a festive holiday meal.Ingredients
Directions
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Melt butter in a skillet over medium heat. Fry the bacon cubes and diced onions until the onions are translucent and the bacon is lightly browned.
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Combine the bacon-onion mixture with the fresh sausage meat and ground meat (or diced smoked sausage) in a large bowl.
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Moisten the stale hard roll in water, press it dry, and grind it through a meat grinder or food processor into fine breadcrumbs. Add this to the meat mixture.
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Fold in the cooked spinach, 3 eggs, chopped parsley, salt, pepper, and grated nutmeg. Mix thoroughly until well combined. The filling should be well-seasoned.
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In a separate bowl, combine flour, 4 eggs, and a pinch of salt. Add a little water gradually and knead until a firm, elastic pasta dough forms.
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On a floured surface, roll out the dough into thin rectangular sheets, approximately twice as wide as your desired Maultaschen size.
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Place small dabs of filling at 3-inch intervals down the center of the dough sheet.
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Mix the remaining egg with canned milk (or water) to create an egg wash. Brush this mixture onto the dough spaces between the filling, along the outer edges, and the fold line.
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Fold the plain half of the dough sheet over the filling. Press down firmly around each filling mound to seal the pockets.
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Use a pastry wheel or knife to cut between the pockets, creating individual 3-inch square or diamond-shaped Maultaschen.
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Bring a large pot of beef stock or salted water to a boil. Gently lower the Maultaschen into the pot.
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Cook for 10 to 15 minutes, or until the Maultaschen float to the surface and the dough is tender.
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Remove with a slotted spoon and drain. Serve immediately in broth, pan-fried, or baked.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 678.1kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 2.0g10%
- Cholesterol 186.5mg63%
- Sodium 65.3mg3%
- Total Carbohydrate 125.9g42%
- Dietary Fiber 4.5g18%
- Sugars 1.0g
- Protein 23.0g46%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
maultaschen, swabian, german, pasta, dumplings, spinach, meat, filling, dough, traditional, comfort food, homemade, bacon, onions, soup, fried, vegetarian option, herbs, nutmeg, parsley
