Maultaschen
Maultaschen, from above
Non vegSwabia

Maultaschen

Swabian pasta pockets, nicknamed for hiding meat from heaven. The broth keeps the secret warm.

80 minTime
33 gProtein each
mildSpice
Little cheats of the Lord2 chapters · 1 min read

Make it your way

Grandma's wayIn broth, the Swabian way.
The original
592kcalsame
33 gproteinsame
4 gfibresame
80minutessame

Maultaschen.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Maida (all-purpose flour, plain flour)2 cups
Egg3, two for dough, one for filling
Water2 tbsp
Minced pork (pork mince, ground pork)300 g
Spinach1 bunch, blanched and squeezed
White bread2 slices, soaked and squeezed
Onion1, finely chopped
Flat leaf parsleya handful, chopped
Nutmega pinch
Butter2 tsp
Beef stock (beef broth)5 cups
Spring onion (green onion, scallion)chives, snipped
Saltto taste
Black pepperto taste

Method

5 steps
  1. 1Knead flour, 2 eggs, water and a pinch of salt into a firm dough. Wrap and rest 30 minutes.
  2. 2Soften onion in butter. Mix with pork, chopped spinach, squeezed bread, egg, parsley, nutmeg, salt and pepper.
  3. 3Roll the dough thin into long strips. Spread filling down one half, fold over and press out air. Cut into rectangles and seal edges.
  4. 4Simmer gently in the stock until the pasta is tender.
  5. 5Serve in the broth topped with chives.
Serve it like this

Ladle two or three parcels into a wide soup plate with plenty of hot broth and snip chives over the top.

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Make it a meal

What goes with Maultaschen: a bread or rice, a side, something to drink and something sweet.

Bread or rice Soft pretzels120 min
Bread or rice Methi thepla40 min
On the side Kartoffelsalat45 min
On the side Spätzle25 min
To drink Sol kadhi40 min
Something sweet Versunkener Apfelkuchen70 min
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