ReceptnaptárMaultaschen (Swabian stuffed pasta pockets in broth)
Maultaschen are the symbol of Swabia (Baden-Württemberg): a meaty spinach filling wrapped in thin pasta. Legend has it that monks used them to “hide” meat from God during Lent, which is why they are also called “Herrgottsbscheißerle”. They are eaten in broth, fried, or with onions and egg.
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Method
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- Knead the pasta ingredients into a smooth, elastic dough, wrap it in film and rest for 30 minutes.
- Mix the filling: knead the mince, the squeezed bread roll, the fried onion, spinach, egg and spices into an even mixture.
- Roll the dough out very thin (1 mm) and cut into 12 cm wide strips.
- Spread the filling over one half of the strip, leaving a 1 cm border, fold the other half over and press the edges down.
- Cut the strip into rectangles of 6-7 cm and press the edges once more with a fork.
- Cook in boiling salted water or hot beef broth for 12-15 minutes until they float.
- Serve in the broth with chives, or drained and fried golden in butter with onions and potato salad.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Roll the dough out as thin as possible, because thick pasta is heavy and the filling gets lost.
- Drain and squeeze the filling well so it does not make the dough soggy.
- Make a double batch and freeze the raw Maultaschen: they can be cooked straight from frozen.
Frequently asked questions
Can they be made with a vegetarian filling?
Yes, they are very good with spinach, cheese, mushrooms and bread rolls.
What are they served with?
Most often in a clear beef broth, or sliced the next day and fried with onion and egg.
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