I am from the beautiful region Oberschwaben (OK, born in the Allgäu) and some of the best German recipes come from there-including Swabian Maultaschen! And Spätzle while we are at it. They are traditionally served with a side of potato salad, made with broth, not Mayonnaise though.
And when I am at home in Ravensburg, I know where there are some pretty good restaurants who serve them. But if you do not live in the beautiful south of Germany, you can now make Maultaschen at home-isn’t that awesome?
But who invented the Maultaschen?
Legend has it that they got invented by monks at the monastery in Maulbronn, Germany. As monks they were not allowed to eat meat during lent , they hid the meat between the pasta sheets. I think this is pretty genius! They also called them “Herrgottsb`scheißerle” which could be very loosely translated as ” gods little cheaters”. However, as cool as it sounds, it most probably traveled all the way from northern Italy to us…
You can buy them ready-made in Germany in any supermarket for a quick dinner. Problem is, if you ever had homemade Maultaschen, you will never ever want to go back to the store bought ones. Believe me. I simply do not like the store bought any more, even that homemade ones are pretty time consuming to make thats why I always make the double amount straight away.
Good thing is though, that you can freeze them pretty easily so you always have a stock at home.
But how to actually freeze Maultaschen?
Simply place them side by side on a baking sheet and place them in the freezer to freeze.
Once frozen, the dumplings can be placed in a freezer bag and frozen for up to 3 months.
The preparation of the frozen Maultaschen, then, is very simple:
Bring a large pot of broth to a boil. Put the required dumplings into the pot and simmer for about 10-15 minutes.
Again, work in batches-so please don’t add them all to the broth at once. Remove them with a slotted spoon and place in a colander to drain and enjoy!
Is there a shortcut?
There is always one!
If you can find a ready-made pasta dough at your supermarket- go for it!
But honestly, to make a pasta dough is actually not as hard as I first thought. Prepare the dough 1 hour in advance, it needs some resting time. Good thing is, you can prep everything else in the meantime. Love the efficiency there.
Serve with some broth or with a Swabian potato salad.
A classic dish from Germanymoderate
- 1 hours
- 1 hours
- 20 minutes
- 2 hours 20 minutes
|semolina and some more
|slices of sandwich bread -works best when they are a bit dry
|onion, cut in small cubes
|fresh spinach-you can use frozen spinach, make sure it is defrosted and all excess water is drained
|pinch of freshly grated pepper
|pinches ground nutmeg
|broth to cook the Maultaschen
Steps of preparation
- Add flour, semolina, eggs, salt in a bowl stand mixer and knead the dough until it becomes a soft dough.
- Cover the dough in food safe cling film and place it in the fridge to rest for 1 hour at least
- In the meantime, drain and rinse the spinach under cold water, thoroughly squeeze out the water and chop it very finely.
- Peel and cut the onion and the garlic.
- Cut the Bacon in small cubes.
- Cut the bread into really small cubes and place in a bowl.
- Add the warm milk and let it rest for 10 minutes.
- In a frying pan, heat the butter and fry the onion, garlic and bacon until golden.
- Add the spinach, combine everything and turn off heat and let the mixture cool down a bit
- Place the ground beef, spices and egg in the bowl stand mixer fitted with a paddle attachment.
- Add the bread milk mixture and the onion, garlic, bacon and spinach mixture.
- If you do not have a stand mixer, you can always use your hands as well to thoroughly combine everything together
- For the dough you can either use prepared sheets of pasta dough or you need to roll out the pasta dough into thin sheets of pasta- roughly 30x 15 cm.
- Place spoonful’s of Maultaschen filling on the middle of the dough with a distance of about 4cm each.
- Using a brush, cover the edges with a bit of water.
- Place the long sides of the dough over the filling and close it.
- Using the end of the wooden spoon, squeeze the dough together between the fillings and close all edges.
- Cut in between the fillings so you get the typical shape of it.
- Place the uncooked Maultaschen on a cutting board, covered with semolina so they will not stick together.
- Heat the broth in a big pot and add 4 – 6 Maultaschen at a time and let them simmer for 15 minutes.
- Repeat the process until they are all cooked. Serve with the broth and enjoy!
They taste best with some homemade potato salad