MAULTASCHEN (SWABIAN POCKETS)
It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, I[rst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the champion- ship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.
Provided by Anne Edgell
Categories Lunch/Snacks
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough.
- Then add a little water and knead until it has a firm but elastic consistency.
- To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together.
- The filling should be very spicy indeed.
- On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough.
- Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond- shaped 'Maultaschen'.
- The process is similar to making ravioli.
- Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'.
- They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.
- Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish.
- Serve with slippery potato salad or a mixed green salad.
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Shariif Jirde
[email protected]I've made this recipe several times and it always turns out great. It's a family favorite.
Maryam Kourichi
[email protected]I'm not a big fan of German food, but these maultaschen were surprisingly good. I'll definitely be making them again.
Raja Zaryab
[email protected]These maultaschen are the perfect comfort food. They are warm, hearty, and filling.
Bulelwa Madikiza
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these maultaschen.
Ram Bahadur Gurung
[email protected]The maultaschen were a bit bland for my taste. I think I'll add some more spices next time.
Phuti Moloto
[email protected]I added some chopped spinach to the filling and it turned out great. The spinach added a nice pop of color and flavor.
Landon Beegle
[email protected]I've never had maultaschen before, but I'm so glad I tried this recipe. They are amazing!
John Morgan
[email protected]I'm not sure what I did wrong, but my maultaschen fell apart when I boiled them.
Lark Curtner
[email protected]These maultaschen are a bit time-consuming to make, but they are definitely worth the effort. They are so delicious!
Tyshon Drawhorn
[email protected]I've been making maultaschen for years and this recipe is the best I've ever tried. The filling is so flavorful and the dough is perfect.
Solomon Samuel
[email protected]I made these maultaschen for a party and they were a huge success! Everyone loved them.
Lv Polo
[email protected]The dough was a bit tough. I think I didn't knead it long enough.
Aleez Memon
[email protected]The maultaschen were a bit too salty for my taste.
Alamin
[email protected]I'm not a fan of liver, so I substituted ground beef in the filling. The maultaschen were still very good.
HAMNA Mehboob
[email protected]I followed the recipe exactly and the maultaschen turned out great. They were delicious and disappeared quickly!
Zidi As
[email protected]These Swabian pockets were a hit with my family! The filling was flavorful and the dough was perfectly cooked. I will definitely be making these again.