Entree: Germany – Wurttemberg – Maultaschen (Large Swabian filled pasta pockets typically stuffed with meat, spinach, bread crumbs and herbs, served in broth or pan-fried)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- For the pasta dough:
- 3 cups (360 g) all-purpose flour
- 4 large eggs
- 1/2 tsp (3 g) salt
- 1–2 tbsp (15–30 ml) water as needed
- For the filling:
- 1 lb (454 g) ground beef (or a mix of ground beef and pork)
- 8 oz (225 g) fresh spinach, wilted, squeezed dry and chopped
- 1 small onion, finely chopped
- 1 cup (100 g) day-old bread crumbs
- 2 tbsp (30 ml) milk
- 1 large egg
- 2 tbsp (8 g) chopped fresh parsley
- 1/2 tsp (1.5 g) ground nutmeg
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- For cooking/serving:
- 6 cups (1.4 L) light beef or vegetable broth for simmering
- 2 tbsp (30 g) butter for pan-frying (optional)
- 1 small onion, thinly sliced for pan-frying (optional)

Instructions

1. Make the pasta dough: mound flour on a work surface, make a well, add eggs and 1/2 tsp (3 g) salt. Gradually incorporate flour into eggs and knead until smooth and elastic, about 8–10 minutes, adding 1–2 tbsp (15–30 ml) water if dough is dry. Wrap and rest 30 minutes.
2. Prepare the filling: sauté the chopped onion in 1 tbsp oil until translucent, cool slightly. In a bowl combine ground meat, chopped wilted spinach, sautéed onion, bread crumbs soaked with 2 tbsp (30 ml) milk, 1 egg, parsley, nutmeg, 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper. Mix thoroughly and adjust seasoning.
3. Roll out dough thinly (about 1/16 inch) and cut into rectangles approximately 4 x 6 inches (10 x 15 cm). Place about 2 tbsp (30 g) filling in the center of each rectangle, moisten edges with water, fold over to enclose and press edges firmly to seal, crimping to prevent leaks. Trim to neat pockets if desired.
4. Bring the 6 cups (1.4 L) broth to a gentle simmer in a wide pot. Add Maultaschen in batches, simmer gently (not boiling hard) for 10–12 minutes until pasta is tender and filling is cooked through. Remove with a slotted spoon.
5. To serve in broth: ladle hot broth into bowls and place 2–3 Maultaschen per bowl, garnish with chopped parsley.
6. To serve pan-fried (Schwäbisch gebraten): melt 2 tbsp (30 g) butter in a skillet over medium heat, add thinly sliced onion and cook until golden; add cooked Maultaschen cut in half or whole and fry until edges are crisp and browned, turning once. Serve with sautéed onions spooned over.
7. Leftovers can be cooled and refrigerated; gently reheat in broth or pan-fry from chilled, adjusting cooking time as needed.