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Maultaschen
Swabian stuffed pasta pockets: tender dough wrapped around seasoned pork, spinach, and onion, simmered in clear broth.
The whole recipe in 60 seconds
Maultaschen, in 5 ideas
- Roll the dough as thin as you can; thick dough makes gummy pockets
- Press out all the air when sealing so they do not burst in the broth
- Legend says monks invented them to hide meat during Lent, hence the nickname Herrgottsbescheisserle
- Sliced and fried in butter the next day, they are arguably even better
- Freeze uncooked on a tray, then bag them for quick meals
What you need
Ingredients
- 3 cups all-purpose flour
- 3 eggs plus 3 tablespoons water and 1 teaspoon salt, for the dough
- 1 lb ground pork
- 1/2 lb cooked spinach, squeezed very dry
- 1 onion, finely diced
- 1 egg
- 1/2 cup breadcrumbs
- 1 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon nutmeg
- 8 cups beef or chicken broth, for simmering
How to make it
Directions
- Make the dough: mix flour, eggs, water, and salt, knead 8 minutes until smooth, wrap and rest 30 minutes.
- For the filling, combine the pork, spinach, onion, egg, breadcrumbs, and seasonings, mixing well.
- Roll the dough thin on a floured surface and cut into 4-inch squares.
- Place 2 tablespoons of filling on each square, brush the edges with water, fold over, and press firmly to seal.
- Bring the broth to a gentle simmer and cook the maultaschen in batches for 12 to 15 minutes until they float and the filling is cooked through.
- Serve in the hot broth with chives, or slice and pan-fry the leftovers in butter.
Money saver. Use frozen chopped spinach, thawed and squeezed dry; it is cheaper than fresh and works perfectly here.