Maultaschen Swabian Pockets
Discover the comforting flavors of Maultaschen, also known as Swabian Pockets, a beloved German specialty that combines tender homemade pasta with a hearty, flavorful filling. These pillowy dumplings are stuffed with a savory mixture of ground pork, beef, spinach, breadcrumbs, and aromatic herbs, all delicately seasoned with a hint of nutmeg. Simmered gently in vegetable broth, Maultaschen can be served traditionally in the flavorful broth or pan-fried in butter for a golden, crispy finish. Perfect as a main dish or appetizer, this recipe brings a taste of Swabian culinary tradition right to your kitchen, offering a satisfying meal that’s as versatile as it is delicious.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 3 Eggs
- 3 tablespoons Water
- 1 teaspoon Salt
- 250 grams Ground pork
- 250 grams Ground beef
- 200 grams Frozen spinach (thawed and drained)
- 100 grams Breadcrumbs
- 1 medium Onion (finely chopped)
- 2 Garlic cloves (minced)
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoon Nutmeg (grated)
- 0.5 teaspoon Black pepper
- 2 liters Vegetable broth
- 2 tablespoons Butter (optional, for frying)
Instructions
In a large bowl, mix the flour, 2 eggs, water, and salt until a smooth dough forms. Knead the dough for about 8-10 minutes, then cover and let it rest for 30 minutes.
Heat a pan over medium heat, then sauté the onion and garlic until translucent. Set aside to cool slightly.
In a large mixing bowl, combine the ground pork, ground beef, spinach, breadcrumbs, cooked onion and garlic, parsley, nutmeg, black pepper, and a pinch of salt. Mix until well incorporated.
Roll out the rested dough on a floured surface until it is about 1-2 mm thin. Cut the dough into rectangles approximately 10x12 cm in size.
Place 1-2 tablespoons of the filling in the center of each rectangle. Brush the edges with a beaten egg and fold the dough over, sealing the edges tightly by pressing them together with a fork.
Bring the vegetable broth to a gentle simmer in a large pot. Carefully place the Maultaschen into the broth and simmer for 12-15 minutes, or until fully cooked.
Optional: For a crispy variation, melt butter in a pan and fry the cooked Maultaschen on both sides until golden brown.
Serve the Maultaschen hot in the broth, or pan-fried, with a side of salad or sautéed vegetables.
Nutrition Facts
Calories |
1013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2056 mg | 89% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 11.2 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1641 mg | 35% | |
*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.
