Spread the filling evenly on top of the dough, leaving a -inch (1.25 cm) border all the way around. I really enjoyed exploring this recipe and coming up with a recipe that tastes great, has a Ramshackle spin, but still honors the recipe. It should only be seen as a rough calculation and not a replacement for professional dietary advice. Knead for about 10 minutes by hand or keep mixing in a mixer until you get a tight dough ball. Check out these easy steps and learn how to make these delicious Swabian dumplings. All you have to do is mix a simple batter of flour, eggs, milk, and salt and use the spaetzle utensil of your choice to drop the batter into boiling water. If I make them into the little strudels as you say, do I need to boil them first before pan frying or can I just cook them in the pan? Weird! Clean and wash spring onions and peppers and cut them into rings. When cooking in water, reduce the heat to a light simmer. If it turns out to be sticky, add some flour. If the mixture feels overly wet, feel free to add some more breadcrumbs. Both red and white wines go great with traditional Swabian Maultaschen, depending on how you cook and serve 'em. 13 Comments. Reduce the heat to medium-low once boiling so that the water is just simmering. The original Maultasche is 7.5 cm long, 7 cm wide and 2 cm high. Change). Boil the dumplings in salted water for about 6-7 minutes. Add the spinach, stir and cover with a lid. Maultaschen are bigger than their Italian relatives, and according to Uli, the pasta should be thin and the filling generous. In a saucepan, melt the butter and add the onion, garlic, and 1 teaspoon salt. Juicy German Ravioli (Maultaschen) | Cook It Like A German Ep. 4 If you happen to love Southern German cuisine, I've got some more recipe suggestions that you might be interested in. My version pairs beef, bacon, and sausage with tons of spinach and parsley to keep the Maultaschen light and green. I would recommend adding an egg yolk to this, so it has a better consistency after cooking. You can, however, make excellent egg noodle pasta without a pasta maker. Now use the handle of a wooden spoon and firmly press down approximately every 2.5 inches. Salt: A generous pinch of this essential seasoning enhances the flavor of our pasta dough. After rolling the dough into a thin sheet, spread the filling lengthwise across the sheet, leaving about 1-2 inches (2.5-5 centimeters) free on each side. Add the eggs and mix until well blended. With a tablespoon, place one tablespoon of the meat filling on each rectangle. Add the filling to the middle of a dough square. There is really not too much to it, just figure out how much filling you can put into your square piece of dough and make sure you close it properly. It creates fun little swirls in the dumplings when sliced and pan-fried. Use a wooden handle to press down on the roll of dough and create dumplings, about 2 inches (5 centimeters) apart. All photographs and written content 2010 2023 Dinner for (n)one, unless otherwise indicated. The fillings run the gamut from savory to sweet, meaty to vegetarian, though a traditional combination is minced meat (veal, beef, or chicken, perhaps smoked), bread crumbs, onions, and something green like spinach, all seasoned with salt, pepper, parsley, and sometimes nutmeg. The pasta dough is filled with the meat mixture, folded and cooked in salted water. First, its time to make the pasta dough. While I called our Schupfnudeln the Swabian gnocchi, you could say that Maultaschen are the Swabian version of ravioli. Serve the maultaschen in a shallow bowl of broth. She simmered these, standing on end, in rich chicken broth until the noodle dough was tender, and served it in a bowl of the flavored broth. You might have to place something onto the bun so it stays underwater. Schwbische MAULTASCHEN selber machen | HOW TO - YouTube Mince 300 g of spinach leaves (if you are using fresh spinach blanche it first, so: put it for 1 minute in boiling salt water, drain in a colander and cool with lots of cold water; frozen spinach the one without added cream, and of course thawed can be used without blanching first). A tongue-in-cheek joke implies eating is ok, as the meat is hidden from God. Please contact me via the CONTACT page. Maultaschen is a German stuffed pasta traditionally filled with meat and spinach and served in a hot broth or fried in butter. And, of course, you can enjoy them with any sauce or cooking style you'd use for ravioli and tortellini. Along with being formed in different styles, these dumplings can also be served in many different ways! Under its coat hides a creamy paste of stuffing meat or vegetables. In a medium, heavy pan, heat a small splash of olive oil over medium-high heat. Allow the onions to cool slightly after removing the pan from the heat. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hours. I agree to receive email updates and promotions. Top with the sliced mushrooms and pour the cream evenly over the top. Towards the end, use your hands to knead the dough for a couple of minutes to get a feel for it. Add 3-4 eggs and mix or knead to form a paste. Also, rip the soaked bun into small pieces and add it or add the breadcrumbs. To make it easier, separate the dough into two parts of equal size. Well, mostly, it means making my pasta dough is more of a pain in the butt. Brush the free edges with the egg wash and roll up the dough tightly, long side to long side, pressing out any air. Remove the pan from the heat and let the onions cool slightly. Wonton wrappers if youre lazy like me Cook until the pasta floats to the top, 3 to 4 minutes; drain. Arrange a new sheet of parchment next to the pasta roll and quickly flip the roll over and onto the clean parchment, so that the fold is on the bottom. I guess its not against the law to do that but it will be Wonton if you use that, not Maultaschen. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. I cant really tell which way I like my Maultaschen better: In the soup or fried. Don't forget to label and date the container or bag, and they'll be good to go in the freezer for up to 3 months! 1 small bunch of parsley (ca. Check out these authentic Southern German recipes for Swabian Zwiebelrostbraten, Rahmschnitzel, or this delicious Swabian potato salad. 400 g minced meat [beef, pork, or mixed] Take the saucepan off the heat, cover, and keep warm. 50 g bacon cubes I am assuming you use fresh spinach in this recipe although it isn't specified. Rinse with cold water, let it drain and chop coarsley. Arrange in a single layer on a parchment-lined baking sheet. A heavy boil will cause the dumplings to fall apart. A couple of years ago our office team took a Swabian cookery course together, and one of the things we made was Maultaschen. He cuts them horizontally to get the maximum number of pieces. Just make sure the Maultaschen have boiled long enough in the broth so the pasta dough is cooked through. 300 g spinach leaves Rate this recipe in the comment section below, sign up to get updates by email, and share this recipe on Pinterest. Put a heaping teaspoon of filling in the center of each square, moisten edges with the egg yolk mixed with water, and fold in half to form pockets. Your email address will not be published. Take the dough and cut it into portions. Learn how your comment data is processed. Squeeze out the water, then chop the spinach into small pieces. Wrapped inside the pasta dough you'll typically find a mixture of minced meat, sausage meat, spinach, bread crumbs and onions, flavoured with pepper, parsley and nutmeg. How it's related? But in case you dont usually have rolls at home, you can also add some bread crumbs. Ive never actually made them with wonton wrappers I usually make a big batch and then freeze them so that the effort is actually worth it. These here are not made from the original recipe of my grandma but instead from a great cookbook from Matthias Mangold: Die schwbische Kche. If youre a proper Swabian Hausfrau, though, you make them yourself, naturally . If you continue to use this site we will assume that you are happy with it. salt, pepper, muscat. For that, mix the flour, eggs, salt, oil, and water first using the spiral dough hooks of your electric mixer. Then, cut accordingly. The formed Maultaschen can easy be frozen for easy meals later before cooking. Maultaschen are traditionally made with Bratwurstbrt in addition to ground meat. So Jakob brought the meat back to the monastery, but there was a catch: it was the middle of Lent, and monks were forbidden to eat meat. Mix everything together with your clean hands. Once dough has been in the refrigeratorfor 30 minutes. For white wine, you could go for a Grauburgunder (Pinot Gris) from the Palatinate or a tasty Mller-Thurgau. a pinch of salt, pepper and nutmeg. Thank you Nikki! Sharp knife: for chopping the ingredients. Doing it this way will make sure that they are not sticking to each other. Die technische Speicherung oder der Zugang ist unbedingt erforderlich fr den rechtmigen Zweck, die Nutzung eines bestimmten Dienstes zu ermglichen, der vom Teilnehmer oder Nutzer ausdrcklich gewnscht wird, oder fr den alleinigen Zweck, die bertragung einer Nachricht ber ein elektronisches Kommunikationsnetz durchzufhren. When youre happy with the consistency, place the bowl with the meat mixture in the fridge. Dont put too much filling on the dough or else it will be very hard to fold and close properly. Log in. Add the spinach and cook just until blanched, about 1 minute. I already described it as a German ravioli, and it is exactly that. It also included toasted bread cubes, similar to those used to stuff poultry, and lots of sliced green onion. I loosely measured out 3 x 5 inch squares. Add all ingredients for the dough to a large bowl and knead until all ingredients are well combined and a smooth dough forms. Once again, press down gently. Because every time I am eating Sptzle with Saitenwrschtle or a real potato salad (one made with vinegar, instead of mayo), I am thinking of my grandpartens. You can either do that by using a pasta maker or rolling it out by hand using a rolling pin and lots of flour. Pop them in the freezer for a few hours or until solid. I remember eating this in Germany when we lived there. Maultaschen are a southern German variation on ravioli and are typically filled with meat, spinach, and parsley. You could compare them with ravioli but they are much, much bigger and have no tomato sauce. Because Maultaschen are so much more. This is a very good dish and I had a lot of fun researching this with my mouth. It is a joy to share with you some of my all-time favorite authentic German recipes and tell you a little bit about the cultural background of my home country, Germany. Take the saucepan off the stove and let it cool down. 1.5 tsp dried marjoram Freeze the baking sheet and once chilled, transfer to an airtight, freezer-safe bag up to 3 months. Use one half and briefly knead it with your hands. Save time by making and freezing the meat filling in advance, following our tips about the pasta dough, and make a double batch while you're at it and freeze the Maultaschen so you can grab, thaw and cook them whenever the craving comes calling! Add the finely chopped spinach and the cooled onion garlic mixture. Now, let's explore the simple ingredients that make authentic Swabian Maultaschen from scratch with ingredients you can find in almost every supermarket around the world. Theyre a Swabian classic, and apart from the equally delicious spaetzle (egg noodles), theyre probably the regions most popular pasta. Leave a Comment. And every German reading that I am describing them to you as ravioli will probably roll their eyes at me. Whether you're looking for a quick lunch, a special dish to share with your German friends, or simply craving a hearty and satisfying meal, this Maultaschen recipe is a must-try! plastic wrap. Sizes can vary, but you want them to be a larger rectangle shape. Boil the spinach for 1-2 minutes. Mix the flour with the three eggs, the tablespoon of oil and the salt. The history of the Maultasche - AmazingObjects As any Swabian will tell you, the Swabia region has the best cuisine in all of Germany. Take one half and briefly knead it with your hands. Thats the contents of a bratwurst sausage. Place the bowl with the filling in the fridge while youre rolling out the pasta dough. Start mixing everything together using the spiral dough hooks of your electric mixer. Maultaschen also known as German Stuffed Pasta are definitely worth the effort. It was a pretty rough time, with people dealing with brutally cold winters, lousy harvests, and even the plague. Gently run a wooden spoon along the bottom of the pot every once in a while to make sure no Maultaschen are sticking to the bottom. Copyright 2022 AS Consulting / All Tastes German. Serve the Maultaschen in hot vegetable or beef broth as seen above. Yet, you forgot something about traditional "Maultaschen in Brhe", very few non-Swabians like to admit: Usually potatoe salad is served as a side dish (made with vinegar-broth-dressing) and you are supposed to pour the salad into the broth. Slotted spoon: for transferring the Maultaschen into the simmering broth and for removing them once they are cooked. Stirr the egg white of an egg with a fork. Clean, wash and quarter the tomatoes and remove the seeds. Recipes From Europeis about celebrating food, family, and culture. This German stuffed pasta which translates to mouth bags in German is layers of spiced meat blend and yummy pasta dough. Thinly spread half of the meat mixture onto the rolled out pasta dough, leaving at least 1 inch of space at the top, bottom and sides. The consistency you would use to make sausages. Get them really nice and brown. The pasta is pretty close to what you might find with it's Italian cousins. One thing that I really like about serving this in a broth is that it almost turns into kind of a surprise soup! This was fun to make and tasted great. Add the first batch of Maultaschen to the pot (dont add too many, they need enough space to float to the top) and let them sit in the hot water for approximately 15-20 minutes until done. If you wanna try a sauce, go for something like this creamy mushroom sauce. After an hour, when they are already pretty frozen, you can transfer them to a sealed bag. Due to their high meat content (over 50%), our . Add the spinach, stir and cover with a lid. Hi, I am Ben Myhre! For longer storage, place them in a single layer on a baking sheet lined with parchment paper, ensuring they don't touch. Divide the dough into two pieces. Hi, we're Eric and Lisa - a Canadian with Hungarian roots and a German! Skillet or frying pan: for sauting the onion, garlic, and parsley or wild garlic in butter. In a large pot bring the broth to a boil. To make it easier for yourself, separate the dough into two parts of equal size. Of course, German wines are the top choice. This option is particularly comforting on cold winter days. In a large bowl, combine the flour and salt. Some make square packages, others shape them in rectangles but I know them in triangles and stick to it. Fold up the sides and press them together with a fork. Because each time we visit them they cook amazing food for us. That means I had to scale my filling to best match those sizes. To make this delicious stuffed pasta dish, you can check out the recipe card at the bottom of this post for exact measurements. If too sticky to handle, add a little more flour. Listen to this audio file to hear how to say "Maultaschen" the right way. Then tuck in the left and right edges. The traditional filling is adapted from The German Cookbook by Mimi Sheraton, the modern filling - from New German Cooking by Jeremy and Jessica Nolen. No fancy equipment needed to make these Swabian noodle pockets from scratch. Just follow these easy steps to keep them fresh and delicious: For uncooked Maultaschen: If you're planning to cook them within a day or two, simply lay them out in a single layer on a plate or tray, cover with plastic wrap, and pop them in the fridge. Germans say that the meat in this dish is hidden under a layer of pasta so the God can't see it! Creamy Cheesy Filling made of Veggies only! She froze the roll briefly, then cut it crosswise into 2 pieces. Use the parchment to gently roll one of the long sides up and over until the edge extends just past the middle. You can store cooked Maultaschen in a sealed container or in a sealed bag in the fridge for a couple of days. A couple of minutes may need to be added to the cooking time. To serve: The most traditional way Maultaschen in der Brhe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup. Let the spinach cool for a few minutes, then squeeze out the excess water and finely chop the leaves. For the filling, soak the bun in warm water for 15 minutes, then squeeze out the excess water and tear it into chunks. Add the ground beef and saut till just cooked through. Cover a surface with some flour and continue with kneading the dough but now with your hands until it is smooth. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. It may have had mushroom duxelles as well. Traditionell schwbische Maultaschen sind schnell gemacht und gar nicht schwer. Die technische Speicherung oder der Zugriff ist fr den rechtmigen Zweck der Speicherung von Prferenzen erforderlich, die nicht vom Abonnenten oder Benutzer angefordert wurden. Evenly spread half of the filling onto the dough. Thaw the spinach in a colander and then squeeze the excess water out. You can use pasta dough to make Maultaschen. The raw ravioli with stuffing could also be frozen and then boiled at a different date. Another great thing about spaetzle is that it cooks in about 2 minutes. Wrapped inside the pasta dough youll typically find a mixture of minced meat, sausage meat, spinach, bread crumbs and onions, flavoured with pepper, parsley and nutmeg. As I still havent got round to buying a new pasta machine, I used ready made pasta dough supplied by the company that I mentioned above as the main producer of Maultaschen. For those in the Los Angeles area, I have been able to find a variety of German and Eastern European sausage at Alpine Village in Torrance, California. Saut for a minute. In a soup, you would probably serve 1 or 2 Maultaschen as a starter. Add the mix to the pan with the onions and fry until cooked through. Carefully flip the sheet of pasta over, so that the parchment is on the bottom; pull off the plastic wrap thats on top. After rolling the dough in a thin sheet, the pasta can be cut into individual large squares, filled with the meat spinach mixture, and sealed to close and form pillowy ravioli-like dumplings. It would mean feedbag then because of the appearance of the dumplings. Remove the spinach from the pot and run it under cold water. Finely chop the onion and saut it in a frying pan in one teaspoon of oil until translucent. We use cookies to ensure that we give you the best experience on our website. Once boiling, drop in the washed spinach and boil it for 2-3 minutes. Fraction Conversions. Thank you! It is also referred sometimes to as a German ravioli. thick-cut bacon, cut into very small cubes. There are three ways to cook Maultaschen, and today Ill show you the basic version, which is the one you can also make into soup. 2 eggs 2 tablespoons Oil Salt and pepper to taste 2/3 cup frozen chopped spinach thawed 3 onions 1/2 pound ground meat 2 tablespoons breadcrumbs freshly ground nutmeg Servings: Units: Instructions Lightly flour a work surface and roll each portion into a thin sheet. Fold the long bottom part up just under halfway. 1. If you are wondering how do you cook frozen Maultaschen, you simply remove them from the bag and place them in simmering water until they are fully cooked (when frozen raw) or reheated (when frozen cooked). 1 tsp salt. Flip the dough to a triangle (see video). Once cool enough to handle, squeeze excess water out of the leaves and finely chop. How to Make German Maultaschen (Recipe) - AFAR Add the eggs and combine to create an evenly distributed filling. Peel the onions and the garlic, brush the mushrooms and finely dice all of them. Pass the warm potatoes through a ricer or simply mash with a potato mashed until smooth. Place on the parchment-lined baking sheet and repeat with remaining dough and filling. German Spaetzle Recipe - The Spruce Eats My grandparents will turn in their graves if I answer yes *lol*. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Maultaschen (German Spinach and Meat Ravioli) Alright, folks. Six cups of any broth or stock. Ksesptzle (German Cheese Spaetzle) - The Daring Gourmet boiling saltwater or meat broth. My mouth is already watering! Rolling pin: for rolling out the pasta dough. Still we wanted to share a vegetarian Swabian ravioli recipe with you to preserve this . Rub the cheese and mix with eggs, cream and minced meat and add it to the cooked part of the filling. To make the dough, add flour, eggs, salt, and oil to a medium sized mixing bowl. The customizability of the filling truly makes this dish a special treat! While you dont really need a pasta machine, it helps a lot. Fresh Brats: You can substitute ground meat and season it to your liking, but I found out by experimenting that the raw brat mixture comes closer to the original German fillings, as it is called "Brt". If you are looking for more hearty and meaty German recipes, try out these ones: This nutritional information has been estimated by an online nutrition calculator. Now cut the Maultaschen with a knife in individual portions and pat down slightly. This site is about sharing recipes for the dishes that we grew up with and also some new ones.We hope you'll get inspired by different European cuisines, or find that old family favorite that you have been searching for! Heat some oil in a souace large sauce pan and add the onions and garlic. Save my name, email, and website in this browser for the next time I comment. These Vegan Ravioli Pockets are stuffed with a homemade filling made of potatoes, spinach, and peas. The doughis a pasta dough and you could also use it to make spaghetti etc.. Watch the video and see how I role it. Authentic German Frikadellen / Danish Frikadeller . Your email address will not be published. It needs to be a thin sheet, about 1/8 inch (3 millimeters) thick. It has meat, though, which is against Lent's tradition. These ravioli-like pillows of awesomeness can be served plainly with butter or in a bowl of broth. Bring a large pot with lightly salted water to a boil. If the spinach appears to be cut only coarsely, you might want to chop it a bit finer.