maultaschen

Authentic Maultaschen just the way you know and love them from Germany!  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&#x27;re at it and freeze the Maultaschen so you can grab, thaw and cook them whenever the craving comes calling!

Authentic Swabian Maultaschen

pasta

wonton wrappers

pork

beef

salt

white pepper (, freshly ground)

black pepper (, freshly ground)

mace

ginger

marjoram

mustard powder

cardamom

coriander

non-fat milk powder

parsley

butter

yellow onion (, very finely chopped)

garlic (, minced)

spinach

eggs

black pepper

nutmeg

white bread (or fresh croutons)

**See the blog post for step-by-step photo instructions**

Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment.  Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.Mix the meat on low-medium speed for a few minutes (be careful not toover-mix) until the mixture is emulsified.  Meaning if you take a clump ofmeat and pull it apart with your fingers you should see tiny threads pulling apart.  Set the meat mixture aside until ready to use.Note:  If you&#x27;re using pre-ground store-bought beef and pork it may not emulsify properly because of a lower fat content, in which case don&#x27;t worry about it and just move on to the next step.Freezing the Meat Mixture:  You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you&#x27;re ready to make another batch of Maultaschen.

Boil the spinach for 1-2 minutes.  Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it.  Set aside.

In a frying pan, heat the butter and saute the onion until soft and translucent, 5-7 minutes.  Add the garlic and parsley and cook for another minute ortwo.  Let the mixture cool down so it&#x27;s not super hot.

Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs.  Use a stand mixer or your hands to thoroughly combine the mixture.NOTE:  If you prefer an even finer texture you can run about one third or so of this mixture through the blender and then stir it back in to the rest of the mixture.

For the dough you can either use prepared sheets of pasta dough or you can use a shortcut:  Wonton wrappers.  Wonton wrappers are just basic pasta dough (flour, eggs, water) and they&#x27;re already pre-cut into just the right sized squares which makes them super convenient.  And they&#x27;re vastly cheaper than buying pre-made sheets of fresh pasta.  Place a small spoonful of Maultaschen filling on a square of fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the edges.  Brush the edges with the egg, place another pasta square on top and press down with your fingers to seal.To ensure the edges are sealed tightly you can either use a fork to press the edges together or use a fluted pastry/pasta cutter wheel to make pretty edges.How to Freeze Maultaschen:  For convenience you can freeze the Maultaschen at this point.  Lay them out in a single layer on a lined cookie sheet and freeze them.  Once frozen remove them and put them in an airtight container or ziplock bag and freeze for up to 3 months.

To cook the Maultaschen:  Bring a large pot of lightly salted water to a low boil.  Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer.  Simmer for 10-15 minutes.Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.

To serve:  The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup.  There are other populars ways to serve Maultaschen (see blog post) and those recipes will follow!

Schon mal Maultaschensalat probiert? Mit dem REWE Rezept bereitest du diesen frischen Salat mit nur wenig Aufwand zu. Schmeckt, wenns mal schnell gehen muss.

Maultaschensalat

600 g Maultaschen (aus dem Kühlregal)

rote Zwiebel

Cherrytomaten

Romanasalatherzen

EL Butter

EL Olivenöl

EL weißer Balsamico Essig

TL Senf

Prise(n) Zucker

0.5 TL Salz

Prise(n) Pfeffer

Die schnelle Maultaschenpfanne bringt Abwechslung auf den Teller und zaubert nicht nur den Kleinen ein Lächeln ins Gesicht. Entdecken Sie das REWE Rezept!

Maultaschenpfanne

Paprika, rot

Paprika, grün

kleine Zucchini

Champignons

Zwiebel

1.5 Packung(en) Maultaschen vegetarisch

Salz

Dose(n) Pizzatomaten

Pfeffer

Handvoll Basilikum

Rezept für Klassische Maultaschen an Spinatsoße mit Speck zu Birne mit Röstzwiebeln » Über 712x nachgekocht » 35min Zubereitung » 12 Zutaten » 819 kcal/Portion

Klassische Maultaschen an Spinatsoße mit Speck zu Birne mit Röstzwiebeln

Zwiebeln, gelb 2 St.

Speckstreifen 125 g

Blattspinat 600 g

Schlagsahne 200 ml

Süßer Senf 3 EL

Salz Prise

Pfeffer, schwarz Prise

Schwäbische Maultaschen 720 g

Birnen schälen, vierteln, entkernen und klein würfeln. Zwiebeln halbieren, schälen und fein würfeln.

In einem Topf 1 EL Öl auf mittlerer Stufe erhitzen und darin Speck und Zwiebeln ca. 3–4 Min. anbraten. Birnenwürfel zugeben und ca. 3 Min. mitbraten.

Derweil Spinat waschen, trocken schleudern und ggf. größere Stiele entfernen. Birnen-Speck-Mischung mit Essig und Schlagsahne ablöschen, aufkochen und ca. 2–3 Min. sämig einköcheln. 

Spinat zugeben und mit geschlossenem Deckel ca. 2 Min. zusammenfallen lassen. Dabei hin und wieder mit einem Kochlöffel umrühren. Mit süßem Senf, Salz und Pfeffer abschmecken und zugedeckt warm halten.

Maultaschen in ca. 1–2 cm dünne Streifen schneiden. In einer Pfanne 3 EL Öl auf mittlerer Stufe erhitzen und die Maultaschen darin ca. 3 Min. goldbraun anbraten.

Maultaschen mit Birnen-Spinatsoße auf Tellern anrichten und mit Röstzwiebeln bestreut servieren. 

Guten Appetit! 

Tipp: Als Variation kannst du kurz vor Ende der Bratzeit ein geschlagenes Ei zu den
Maultaschen geben. Das Ei dafür in einer Schüssel grob vermischen,
etwas salzen und in der Pfanne unter Rühren stocken lassen.

Rezept für Gemüsemaultaschen mit Feta überbackenem Gemüse, Rucola und Zaziki » Über 443x nachgekocht » 40min Zubereitung » 14 Zutaten » 759 kcal/Portion

Gemüsemaultaschen mit Feta überbackenem Gemüse, Rucola und Zaziki

Paprika, rot 2 St.

Gemüsemaultaschen 720 g

Rucola 100 g

Schnittlauch, frisch 20 g

Feta 250 g

Quark 20 % Fett i.Tr. 250 g

Zucker Prise

Backofen auf 200° C (Umluft) vorheizen. In einem Topf ca. 2 l Salzwasser aufkochen. Zucchini waschen, Enden entfernen und in feine Scheiben schneiden. Paprika waschen und Strunk und Kerne kreisförmig entfernen. Paprika in Ringe schneiden.

Maultaschen im siedenden Salzwasser ca. 8–10 Min. ziehen lassen. Rucola im Sieb waschen und abtropfen lassen. Schnittlauch waschen und in feine Ringe schneiden. 

In einer Pfanne 3 EL Öl auf mittlerer bis hoher Stufe erhitzen. Zucchini und Paprika ca. 2–3 Min. anbraten und mit Salz, Pfeffer und Honig würzen. In eine Auflaufform geben, mit Feta bestreuen und ca. 10 Min. im Ofen backen. Pfanne mit Küchenpapier säubern.

Gurke waschen, halbieren und grob hobeln. Mit Quark in der Schüssel vermengen. Mit Salz, Pfeffer und Zucker abschmecken und mit Schnittlauchringen verfeinern.

In der Pfanne 1 EL Öl und 2 EL Butter auf mittlerer bis hoher Stufe erhitzen. Maultaschen abgießen, trocken tupfen und in der Pfanne ca. 4 Min. goldbraun anbraten.

Gratiniertes Gemüse aus dem Ofen nehmen, auf Tellern anrichten, Rucola darübergeben und mit Maultaschen und Zaziki servieren. 

Guten Appetit!

So lecker und in nur 20 Minuten vorbereitet: überbackene Maultaschen im Backofen mit zartem Mozzarella und würziger Tomatensauce mit Sahne und Zwiebeln.

Überbackene Maultaschen - einfach & schnell

Maultaschen (aus dem Kühlregal)

kleine Zwiebel

Knoblauchzehe

400 g Tomatenstück aus der Dose

g Sahne

Prise Pfeffer

- 2 EL Olivenöl

150 g geriebener Mozzarella

etwas Petersilie

Das perfekte Maultaschen, schwäbische-Rezept mit Bild und einfacher Schritt-für-Schritt-Anleitung: Mehl mit Salz vermischen und auf die Arbeitsfläche sieben…

Maultaschen, schwäbische - Grundrezept

Mehl

Eier

TL Salz

Kalbsbrät

Rinderhack

Schweinehack

g Speckwürfel

150 g Spinat tiefgefroren

EL Petersilie gehackt

Semmel vom Vortag alternativ dazu 3 Toastbrotscheiben

Salz, Pfeffer, Muskatnuss gerieben

Mehl mit Salz vermischen und auf die Arbeitsfläche sieben. Eier, Olivenöl mit 1 EL Wasser glatt rühren und mit dem Mehl rasch zu einem Nudelteig vernketen. In Folie gewickelt etwas rasten lassen.

Zwiebel schälen und in feine Würfel schneiden. Speck- und Zwiebelwürfel in einer beschichteten Pfanne fettfrei anbraten. Petersiele dazugeben und kurz mitbraten. Dann von der Herdplatte nehmen und abkühlen lassen.

Spinat auftauen, ausdrücken und fein schneiden. Semmel bzw. Toastbrotscheiben würfeln und in etwas Milch einweichen. Kalbsbrät, Rinder- und Schweinehack in eine Schüssel geben. Alles mit dem  Speck-Zwiebel-Petersiliengemisch, dem Spinat, dem Ei und dem ausgedrückten Brot von Hand sehr gut vermischen. Mit Salz, Pfeffer und geriebenem Muskatnuss abschmecken. Sollte die Masse zu feucht sein, etwas Semmelbrösel untermengen.

Mit der Nudelmaschine Nudelbahnen bis Stufe 6 herstellen. Fülle in einen Dressiersack OHNE Tülle geben und einen Streifen auf die gesamte Nudelbahn aufbringen. Die Ränder mit verquirtelm Ei bestreichen und Nudelbahn von der Längsseite her aufrollen. Mit Hilfe eines Kochlöffels ca. 8 cm breite Segmente eindrücken, durchschneiden und nochmals mit den Fingern fest zusammendrücken.

Maultaschen in leicht wallendes Salzwasser einlegen und ca. 5 - 10 min. garen.

Wie haben die Maultaschen als Suppeneinlage gegessen. Super schmecken sie auch, wenn man sie in Butterschmalz brät und mit Röstzwiebeln und Salat serviert. Sie lassen sich auch gut einfrieren.

Maultaschen - also known as German Stuffed Pasta - are definitely worth the effort. These mouthwatering &quot;mouth bags&quot; filled with ground meat, spinach, and onion are served in a hot broth or fried in butter and served with fried onions!

Maultaschen

all-purpose flour

water (lukewarm)

bun (stale; alternatively 3 tablespoons bread crumbs, unseasoned)

parsley (chopped)

yellow onion

pepper

First, make the pasta dough (alternatively you can buy pre-made pasta dough). For that, mix the flour, eggs, salt, oil, and water first using the spiral dough hooks of your electric mixer. Then - towards the end when the dough is better mixed - use your hands. Keep kneading with your hands until the dough has an elastic consistency. Then form it into a ball and set it back into the bowl. Cover the bowl with a dishtowel and set it aside.

Now, it's time for the filling. If you're using a stale bun for the bread component, soak it in water for a few minutes until soft. You might have to place something onto the bun so it stays underwater. Squeeze out the excess water and set it aside.

Finely chop the onion and sauté it in a frying pan in one teaspoon of oil until translucent. Remove the pan from the heat and let the onions cool slightly.

Wash the spinach, then boil it for 2-3 minutes in a pot of water. Remove it from the pot and run the spinach under cold water. Squeeze out the water, then chop the spinach into small pieces.

In a large mixing bowl, combine the ground pork, ground beef, chopped spinach, eggs, chopped parsley, and sautéd onion. Also, rip the soaked bun into small pieces and add it - or add the breadcrumbs. Finally, add salt, pepper, and nutmeg and mix everything together using your clean hands. If the mixture is overly wet, add a few more breadcrumbs. When you're happy with the consistency, place the bowl with the meat mixture in the fridge.

Now it's time to roll out the pasta dough. You can either do that by using a pasta maker or rolling it out by hand using a rolling pin and lots of flour. To make it easier, separate the dough into two parts of equal size. Use one half and briefly knead it with your hands. Then add flour to your countertop and roll it out until it is approximately 30 inches by 9 inches in size and quite thin. This might take a while - add more flour as needed.

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.  Now fold the long bottom part over, just under halfway, and press down. Now tuck in the left and right edges. Fold the long bottom part over again and press down again. Brush some water onto the top edge without meat and flip it over to &quot;seal the dough&quot;.

Now use the handle of a wooden spoon and firmly press down approximately every 2.5 inches. Then cut the dough along these pressed lines using a pizza cutter or sharp knife. Press down along the edges of the small Maultaschen again, if necessary. However, you don't need to worry if some of them don't close - the filling shouldn't spill out during boiling if you are gentle. Repeat the same steps with the second half of the pasta dough and the meat mixture.

Bring a large pot with salted water to a boil and reduce the heat to medium-low once boiling so that the water is just simmering. Add the first batch of Maultaschen to the pot (don't 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. 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. When they rise to the top, you know they are (almost) done. Let them sit in the hot water for a couple more minutes, then remove the Maultaschen with a straining spoon.

Serve the Maultaschen in hot vegetable or beef broth (just place the Maultaschen on a deep plate, pour a little hot broth over them) or fry them in some butter and serve with &quot;melted&quot; onions (onions that are gently fried in butter with some water added every once in a while until the onions are nicely golden brown).

Wonton wrappers if you're lazy like me
I'm from Schwabenland between Stuttgart and Ulm...

I remember eating this in Germany when we lived there.  I love this dish and am so glad to find the recipe.  My mouth is already watering! Thank you!

Maultaschen is a delicious German dish. These ravioli-like pillows of awesomeness can be served plainly with butter or in a bowl of broth. Either way, they are delicious.

Traditional German Maultaschen Recipe

flour

eggs egg

olive oil

bacon,

burger

½ medium onion, diced

heavy cream

Tablespoons Italian style breadcrumbs

salt,

pepper,

broth chicken stock.

green onions, chopped

Add dough ingredients (minus one egg for egg wash)  to stand mixer.

Mix with dough hook

(or by hand) for 10 minutes and until smooth

Now would be a good time to cook the bacon if it isn&#8217;t already

Also, fill a pot with water and place on high for cooking spinach

Wrap and put dough in the fridge for 30 minutes

Boil spinach

Drain

In a large pan, brown burger on medium-high heat.

When about half done, add in onions and cook.

When nearly done, add

spinach, breadcrumbs, nutmeg, parsley, and cream to mixture and cook until everything is heated and the hamburger is done.

Place in a bowl and put in the refrigerator.

Once dough has been in the refrigerator for 30 minutes, remove.

On a floured surface, roll out dough to be as thin as possible or use a pasta maker. Have patience. This may take some time if you are rolling out by hand.

Once rolled, cut into an even number of 3-inch x 5-inch sheets

Place a few tablespoons of filling

in center of one sheet. Enough to comfortably fill this like a ravioli.

Egg wash

Use fork to crimp

Repeat

for all Maultaschen dough. You should have at least 6 Maultaschen.

Bring large pot

Add Maultaschen

Warm broth

Using slotted spoon, remove Maultaschen and place in a bowl of stock or broth

I haven't tried the recipe yet but it sounds about right and I agree with your potato salad comments.  My mother used to make it that way along with aunts and both my grandmothers.  Now that I am finally retired and kids are grown and have some time, I am going to try and make these.  We also used to pronounce it “mool - dosha”. I failed to get the recipe and now these relatives are all dead that made it.  So here I am trying to make it too!

This recipe brings back a lot of memories. This REALLY is a scratch recipe, but I love trying to make real heritage recipes. This was fun to make and tasted great.

This German maultaschen recipe features hearty homemade pasta pockets stuffed with a mouthwatering filling of ground meat and spinach!

German Maultaschen Recipe

(250 grams) all purpose flour, spooned and leveled*

eggs,

vegetable oil

(60 ml) water

(100 grams) baby spinach

(110 grams) thick-cut bacon

(30 grams) white bread (preferably somewhat stale)

onion

(225 grams) ground pork

Mix together the flour and salt in a large bowl.

Add the lightly beaten eggs, vegetable oil and water. Mix until the dough begins to form.

Turn the dough out onto your counter and knead until smooth and elastic (about 5 minutes).

Cover the dough and let rest at room temperature for 30 minutes.

Maultaschen Dough

Blanch the spinach

Bring a pot of water to boil. Add the spinach, cook for one minute. Drain and immediately rinse under cold water. Squeeze out as much liquid as possible.

Cook the bacon. Fry the bacon until it just begins to get crispy. Transfer to a paper towel lined plate to soak up any excess fat.

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Top 12 maultaschen recipes from across the web

The most viewed maultaschen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Authentic Swabian Maultaschen

Maultaschensalat

Maultaschenpfanne

Klassische Maultaschen an Spinatsoß...

Gemüsemaultaschen mit Feta überback...

Überbackene Maultaschen - einfach &...

Maultaschen, schwäbische - Grundrez...

Maultaschen

Traditional German Maultaschen Reci...

German Maultaschen Recipe

Schwäbische Maultaschen (German Mea...

Homemade Maultaschen - German Ravio...

The most viewed maultaschen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine