Maultaschen
Swabian pockets
Large Swabian filled pasta pockets traditionally associated with Lent. Its name literally means “mouth pockets.” Folklore calls them a way to conceal meat from divine view.
About this dish
Maultaschen is a filled pasta specialty of Swabia in southwestern Germany. It is eaten in broth, fried or with butter and onions; stories about hiding meat during Lent are folklore, not a documented invention account.
Recipe
Swabian meat and spinach maultaschen
Dough
- 300 g all-purpose flour
- 3 eggs
- 1 tbsp oil
- 1/4 tsp salt
- 1-2 tbsp water if needed
Filling
- 250 g ground pork
- 150 g ground beef
- 150 g spinach, blanched and squeezed dry
- 60 g stale bread, soaked in 80 ml milk
- 1 onion (100 g), minced
- 1 tbsp butter
- 1 egg
- 2 tbsp parsley
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch of nutmeg
Serve
- 1.5 L hot beef broth
- 1
Dough: 300 g all-purpose flour; 3 eggs; 1 tbsp oil; plus the remaining ingredients listed for this component. Knead dough ingredients into a firm smooth pasta dough, adding water only if dry; rest covered 30 minutes. Mix the egg and liquids gradually into flour, adding the extra water only if dry crumbs remain. Knead until firm and smooth; wrap during the rest.
- 2
Filling: 250 g ground pork; 150 g ground beef; 150 g spinach, blanched and squeezed dry; plus the remaining ingredients listed for this component. Soften onion in butter and cool. Squeeze soaked bread, chop spinach and mix with meat, onion, egg, parsley and seasoning. Use medium-low heat for onion, then cool. Squeeze the bread and spinach very well so the filling is not watery. Stir the raw meats and egg evenly through the mixture and keep refrigerated until forming.
- 3
Roll pasta thin and cut into 16 rectangles about 12 x 15 cm. Spread filling over the middle third, fold both ends over it and seal sides with a little water to form rectangles. Roll small batches about 1 mm thick, keeping the rest covered. Spread the filling evenly rather than in a thick lump; leave clean edges and press the folds and sides closed with a thin film of water.
- 4
Serve: 1.5 L hot beef broth. Poach gently 15-20 minutes until ground meat reaches 71°C/160°F. Serve in broth. Lower rectangles individually into a wide pot and keep a quiet simmer so the seams do not burst. Test both a tender pasta layer and the meat temperature. Lift gently and serve in separately heated broth.
Note
Maultaschen are large folded pockets. Squeeze spinach and bread well so filling does not become watery.