📝 About This Recipe
Hailing from the lush Swabian region of Germany, Maultaschen are oversized, pillow-soft dumplings filled with a savory blend of ground meat, smoked bratwurst, and fresh spinach. Legend has it that monks created them to hide meat from the eyes of God during Lent, earning them the nickname 'Herrgottsbescheißerle' (Little God-cheaters). These hearty pockets are a masterclass in comfort food, offering a rich, herbaceous flavor profile that is deeply satisfying and quintessentially German.
🥗 Ingredients
The Pasta Dough
- 400 grams All-purpose flour (plus extra for dusting)
- 4 large Eggs (at room temperature)
- 1 tablespoon Olive oil
- 1/2 teaspoon Salt
The Savory Filling
- 250 grams Bratwurst sausage meat (removed from casings)
- 250 grams Ground beef or pork (lean)
- 300 grams Fresh spinach (blanched, squeezed very dry, and finely chopped)
- 2 pieces Stale bread rolls (soaked in warm milk and squeezed dry)
- 1 medium Onion (finely diced and sautéed in butter)
- 1/2 cup Fresh parsley (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 large Egg (to bind the filling)
- to taste Salt and Black Pepper
For Cooking and Serving
- 2 liters Beef broth (high quality, for simmering)
- 2 tablespoons Butter (for finishing)
- 1 bunch Chives (finely snipped for garnish)
👨🍳 Instructions
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1
Start with the dough: Mound the flour on a clean surface, make a well in the center, and add the eggs, oil, and salt. Gradually incorporate the flour into the eggs with a fork until a shaggy dough forms.
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2
Knead the dough vigorously for about 10 minutes until it is smooth, elastic, and no longer sticky. Wrap in plastic wrap and let it rest at room temperature for at least 30 minutes.
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3
Prepare the filling: In a large bowl, combine the ground meat, bratwurst meat, squeezed-dry soaked bread, and the blanched, chopped spinach.
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4
Add the sautéed onions, parsley, egg, nutmeg, salt, and pepper to the meat mixture. Use your hands to mix until the filling is completely homogeneous and slightly tacky.
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5
Roll out the pasta dough: On a floured surface (or using a pasta machine), roll the dough into a very thin, long rectangle, approximately 15-20 cm wide.
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6
Spread the filling: Distribute the meat filling evenly over the dough sheet, leaving a 2 cm border at the top edge. Use a spatula to smooth it to a thickness of about 1 cm.
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7
Roll the dough: Starting from the bottom, roll the dough up jelly-roll style into a long log. Brush the top border with a little water or egg wash to seal the seam tightly.
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8
Shape the Maultaschen: Use the handle of a wooden spoon to press down on the log every 5-7 cm, creating indentations. Then, cut through these indentations with a knife or pastry wheel to create individual pockets.
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9
Bring the beef broth to a gentle simmer in a large wide pot. Do not let it reach a rolling boil, as this may break the delicate pasta.
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10
Carefully slide the Maultaschen into the simmering broth. Cook for 10-15 minutes; they are done when they float to the surface and the meat feels firm.
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11
Remove with a slotted spoon. You can serve them immediately in a bowl of the hot broth, or pan-fry them in butter for a crispy finish.
💡 Chef's Tips
Ensure the spinach and soaked bread are squeezed extremely dry; excess moisture will make the filling soggy and cause the pasta to tear. If you don't have a pasta machine, roll the dough until you can almost see the grain of the wood through it. For a more 'traditional' look, some chefs fold the dough over the meat in layers rather than rolling it like a log. Always cook a small 'test' piece of filling in a frying pan first to check the seasoning before filling all the pasta. Maultaschen freeze beautifully; freeze them raw on a tray before transferring to a bag, then cook directly from frozen for an extra 5 minutes.
🍽️ Serving Suggestions
Serve 'In der Brühe': Simply in a bowl of the rich beef broth topped with fresh chives. Serve 'Geröstet': Sliced and pan-fried with onions and scrambled eggs, often accompanied by a potato salad. Pair with a crisp German Riesling or a cold Helles lager to cut through the richness of the meat. A side of authentic Swabian Potato Salad (made with broth and vinegar, not mayo) is the traditional accompaniment. Top with a generous amount of 'Schmelzzwiebeln'—onions slowly caramelized in plenty of butter.