Soy-Free Maultaschen
Discover the comforting flavors of **Soy-Free Maultaschen**, a traditional German dish with a hearty twist for modern kitchens. These handmade pasta pockets are filled with a mouthwatering combination of ground beef, fresh spinach, sautéed onions, garlic, and a hint of nutmeg, all encased in a delicate homemade dough. Unlike many variations, this recipe skips soy-based ingredients, making it perfect for anyone with dietary restrictions. Simmered gently in flavorful vegetable broth and optionally pan-fried in butter for a golden, crispy finish, these Maultaschen are as versatile as they are delicious. Serve them in a bowl of warm broth for a cozy meal or enjoy them as a stand-alone dish with a side salad. Perfect for family dinners or special occasions, this recipe is a celebration of homemade comfort food at its finest.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 5 large eggs
- 60 milliliters water
- 2 teaspoons salt
- 300 grams fresh spinach
- 1 large onion
- 2 cloves garlic
- 500 grams ground beef
- 100 grams panko breadcrumbs
- 0.25 teaspoons nutmeg
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 30 grams butter
- 1 liter vegetable broth
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt. Make a well in the center.
Add 4 eggs and 60 ml of water to the well and mix gradually incorporating the flour until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
While the dough rests, prepare the filling. Finely chop the onion and garlic.
Heat olive oil in a large skillet over medium heat. Saute the onion and garlic until translucent, about 5 minutes.
Add fresh spinach to the skillet and cook until wilted. Remove from heat.
In a mixing bowl, combine ground beef, panko breadcrumbs, cooked spinach mixture, remaining 1 egg, nutmeg, black pepper, and 1 teaspoon of salt. Mix until well combined.
Roll out the dough on a floured surface to a thickness of about 2 mm.
Cut the dough into large rectangles, approximately 12x12 cm.
Place about 1-2 tablespoons of filling in the center of each rectangle.
Fold the dough over the filling to create a pocket, pressing the edges to seal. Use a fork to crimp the edges.
Bring the vegetable broth to a gentle simmer in a large pot.
Carefully add the Maultaschen to the pot in batches, cooking for about 10 minutes.
Remove cooked Maultaschen with a slotted spoon and repeat until all are cooked.
In a separate pan, melt butter over medium heat and lightly fry the Maultaschen on each side until golden brown for extra flavor if desired.
Serve warm, as is or in a bowl with some of the vegetable broth.
Nutrition Facts
Calories |
4704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 63.9 g | 320% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 1354 mg | 451% | |
| Sodium | 8852 mg | 385% | |
| Total Carbohydrate | 556.7 g | 202% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 33.6 g | ||
| Protein | 209.6 g | 419% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 780 mg | 60% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 4236 mg | 90% | |
*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.
