Entree: Germany – Baden – Maultaschen (Swabian meat pockets)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 12 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 3 large eggs, approx. 6 oz (170 g) total, for dough
- 1 tsp (5 g) salt for dough
- 1 tbsp (15 ml) water or neutral oil (optional, for dough)
- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 10 oz (280 g) fresh spinach, wilted and well squeezed of excess water
- 1 medium onion, approx. 6 oz (170 g), finely chopped
- 1/2 cup (50 g) fine dry breadcrumbs
- 1 large egg, approx. 2 oz (50 g), beaten (for filling)
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 tsp (0.5 g) ground nutmeg
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 2 tbsp (30 g) butter or lard for sautéing
- 8 cups (1.9 L) beef or vegetable broth (for cooking/serving)
- Optional for serving: melted butter and chopped chives, or a spoonful of sauerkraut

Instructions

1. Make the pasta dough: on a clean surface mound the flour and make a well; add 3 eggs, 1 tsp (5 g) salt and 1 tbsp (15 ml) water or oil if using; mix and knead until smooth and elastic, about 8–10 minutes; wrap and rest at room temperature 30 minutes.
2. Prepare the filling: melt 2 tbsp (30 g) butter in a skillet over medium heat; sauté the finely chopped onion until translucent, about 5 minutes; let cool.
3. Chop the wilted, squeezed spinach finely and combine in a bowl with ground pork, ground beef, sautéed onion, 1/2 cup (50 g) breadcrumbs, 1 beaten egg (approx. 2 oz/50 g), chopped parsley, nutmeg, 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper; mix thoroughly until well combined and somewhat sticky.
4. Roll the rested dough thin (about 1–2 mm) and cut into rectangles approximately 4 x 6 inches (10 x 15 cm) or into large squares; keep the dough covered to prevent drying.
5. Place about 2 tablespoons of filling in the center of each rectangle, brush edges with a little beaten egg or water, fold over to enclose and press edges firmly to seal (prevent air pockets); trim edges if needed to make neat pockets.
6. Bring the broth to a gentle simmer in a large pot and reduce heat to maintain a low simmer; carefully add the Maultaschen in batches so they have space and simmer (do not boil vigorously) for 10–12 minutes until cooked through and plump.
7. To serve in broth: ladle hot broth into bowls and place 2–3 Maultaschen per bowl; sprinkle with chopped chives or parsley.
8. To serve pan-fried (popular alternative): after boiling, drain well and slice or halve the Maultaschen, then sauté in butter over medium-high heat until golden and slightly crisp on the cut sides; serve with sautéed onions or a side salad.