Dumplings and filled pastries
Maultaschen are a classic Southwestern German filled pasta. Thinly rolled dough is filled with spinach, ground beef and herbs, then sealed into squares. The parcels are simmered, lightly sautéed in butter and served hot.
Knead the flour, egg and salt into a smooth dough. Cover and let it rest for 30 minutes.
Thoroughly mix the chopped spinach, ground beef, onion and parsley with the salt and black pepper.
Roll the dough out thinly and cut it into squares. Place some filling in the center of each square and press the edges together firmly to seal.
Gently simmer the pockets in water for 10–12 minutes. Once they float to the surface, drain them and transfer to a serving platter.
Lightly sauté the cooked pockets in butter, garnish with fried onions and serve hot.
Important: Press the edges firmly to seal the squares, or the filling may leak out during cooking. Keep the water at a gentle simmer rather than a boil so the dough does not fall apart. Allergens: contains wheat (gluten), egg and dairy.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.