Gluten-Free Maultaschen
Delight in the flavors of traditional German cuisine with a gluten-free twist in this recipe for Gluten-Free Maultaschen. These hearty, savory dumplings feature a tender homemade dough crafted from gluten-free all-purpose flour and xanthan gum, enveloping a flavorful filling of ground beef, ground pork, spinach, and aromatic herbs. Perfectly spiced with nutmeg and black pepper, these dumplings are gently simmered until tender, ensuring a satisfying, melt-in-your-mouth texture. Serve them hot with a drizzle of melted butter or a comforting broth for an authentic and soul-warming meal. With its gluten-free design, this recipe invites everyone to indulge in the culinary heritage of Swabia without compromise.
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Recipe Information
Ingredients
- 300 g Gluten-free all-purpose flour
- 1 tsp Xanthan gum
- 1 tsp Salt
- 4 Eggs
- 50 ml Cold water
- 250 g Ground beef
- 250 g Ground pork
- 200 g Spinach, cooked and chopped
- 1 Onion, finely chopped
- 2 cloves Garlic, minced
- 2 slices Day-old gluten-free bread
- 100 ml Milk
- 2 tbsp Fresh parsley, chopped
- 1 tsp Nutmeg
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 1 tbsp Olive oil
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, and 1 teaspoon of salt. Make a well in the center and add 3 eggs and 50 ml of cold water. Mix to form a dough. Knead for 5-7 minutes until smooth and pliable. Wrap in plastic wrap and refrigerate for at least 30 minutes.
While the dough is resting, soak the gluten-free bread slices in 100 ml of milk until softened. In a large pan, heat the butter and olive oil over medium heat. Add the chopped onion and minced garlic and sauté until translucent.
In a mixing bowl, combine the ground beef, ground pork, chopped spinach, cooked onions and garlic, soaked bread (squeeze out excess milk), 1 egg, fresh parsley, nutmeg, black pepper, and a pinch of salt. Mix thoroughly to combine.
On a floured work surface (using gluten-free flour), roll out the dough into a thin sheet, about 2mm thick. Cut into rectangles approximately 10x15 cm in size.
Place approximately 2 tablespoons of the meat mixture onto each dough rectangle. Fold the dough over the filling to create a rectangular pocket and seal the edges by pressing with a fork.
Bring a large pot of salted water to a gentle simmer. Carefully place the maultaschen into the pot, ensuring they do not stick to the bottom or to each other. Cook for about 10-15 minutes or until the dough is cooked through.
Remove the maultaschen from the pot with a slotted spoon and drain on paper towels.
Serve hot, optionally with melted butter or your favorite broth.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 3692 mg | 161% | |
| Total Carbohydrate | 329.5 g | 120% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 14.2 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 741 mg | 57% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2295 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
