MAULTASCHEN (GERMAN MEAT-FILLED PASTA DUMPLINGS)

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Maultaschen (German Meat-Filled Pasta Dumplings) image

Maultaschen are a Swabian specialty from southwest Germany. You can make your own wrappers but it is easier to just buy a package already made.

Provided by Alskann

Categories     German

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb spinach (fresh or frozen)
2 tablespoons butter or 2 tablespoons oil
1/2 medium onion, minced
1 cup ground beef
3 -4 slices good quality bread, soaked in
milk or water
1/4 teaspoon nutmeg
salt & pepper, to taste
3 -4 eggs, beaten
1 (12 ounce) package wonton wrappers (I prefer the round ones but square will work)
1 egg, beaten with a little
water

Steps:

  • If using fresh spinach, bring a pot of water to a boil.
  • Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible.
  • If using frozen spinach, simply thaw and squeeze out the liquid in a colander.
  • Chop finely.
  • Heat the butter or oil in a sauté pan and sauté the onions over medium heat till translucent.
  • Add the ground beef and sauté till just cooked through.
  • Drain excess oil and allow to cool.
  • Mix the spinach and ground beef mixture together in a bowl.
  • Drain the bread and squeeze dry.
  • Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper.
  • Add 3-4 eggs and mix or knead to form a paste.
  • Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half.
  • Press down on edges to seal.
  • Cook for 8-10 minutes in rapidly boiling, salted water.
  • Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter.
  • VARIATIONS:.
  • Use different types of bread for different flavors: rye, whole wheat, or stale rolls.
  • Substitute ground chicken or lamb for the ground beef. A.
  • Add a little minced ham or sausages for extra flavor.
  • Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.

Nutrition Facts : Calories 454.4, Fat 13.1, SaturatedFat 5.7, Cholesterol 234.4, Sodium 815.2, Carbohydrate 64.7, Fiber 4.7, Sugar 2.3, Protein 19.5

younas Mengal
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I'm not sure what I did wrong, but my maultaschen turned out really dry. I think I might have overcooked them.


Hussnain
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I'm always looking for new and exciting German recipes, and this one definitely hit the spot! The maultaschen were a bit time-consuming to make, but they were well worth the effort.


Richard Nathan Adams
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Maultaschen are my favorite German dish, and this recipe did not disappoint! The maultaschen were cooked perfectly, and the filling was flavorful and delicious.


Anthony lipscomb
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These maultaschen were a disaster! The filling was undercooked, and the pasta was way too thick. I ended up throwing them away.


Narek Ohanyan
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I followed the recipe exactly, but my maultaschen turned out really bland. I think I might have used the wrong kind of meat.


Boitumelo Morapedi
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These maultaschen were good, but not great. The filling was a little dry, and the pasta was a bit too thick. I think I'll try a different recipe next time.


MATTHEW ZAMORA
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I'm not a huge fan of German food, but I thought I'd give these maultaschen a try. I'm glad I did! They were surprisingly delicious. The filling was savory and flavorful, and the pasta was cooked perfectly.


Princess Igwe
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These maultaschen were really easy to make, and they turned out great! I followed the recipe exactly, and the results were perfect. The maultaschen were cooked evenly, and the filling was moist and flavorful.


Fake Crider
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I've never had maultaschen before, but I'm definitely a fan now! The filling was savory and flavorful, and the pasta was soft and chewy. I especially liked the way the flavors of the meat and cheese melted together in my mouth.


Godwin Alfa
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These maultaschen were an absolute delight! The flavors were rich and complex, and the pasta was cooked perfectly. I especially loved the addition of the herbs and spices, which gave the dish a really authentic German flavor.