Best 2 Maultaschen German Meat Filled Pasta Dumplings Recipes
Maultaschen, also known as German meat-filled pasta dumplings, are a traditional delicacy hailing from the Swabian region of Germany. These delectable pockets of goodness have captured the hearts of food enthusiasts worldwide with their unique blend of flavors, textures, and historical significance. Crafted with a delicate pasta dough and stuffed with a savory filling of seasoned meats, herbs, and vegetables, Maultaschen offer a delightful culinary experience that combines the best of both worlds – the satisfaction of a hearty meat dish with the comfort of a comforting pasta meal. Join us as we embark on a culinary journey to discover the best recipe for cooking Maultaschen, exploring its rich history, essential ingredients, and step-by-step instructions to create this beloved dish in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
MAULTASCHEN (GERMAN MEAT-FILLED PASTA DUMPLINGS)
Maultaschen are a Swabian specialty from southwest Germany. You can make your own wrappers but it is easier to just buy a package already made.
Provided by Alskann
Categories German
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- If using fresh spinach, bring a pot of water to a boil.
- Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible.
- If using frozen spinach, simply thaw and squeeze out the liquid in a colander.
- Chop finely.
- Heat the butter or oil in a sauté pan and sauté the onions over medium heat till translucent.
- Add the ground beef and sauté till just cooked through.
- Drain excess oil and allow to cool.
- Mix the spinach and ground beef mixture together in a bowl.
- Drain the bread and squeeze dry.
- Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper.
- Add 3-4 eggs and mix or knead to form a paste.
- Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half.
- Press down on edges to seal.
- Cook for 8-10 minutes in rapidly boiling, salted water.
- Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter.
- VARIATIONS:.
- Use different types of bread for different flavors: rye, whole wheat, or stale rolls.
- Substitute ground chicken or lamb for the ground beef. A.
- Add a little minced ham or sausages for extra flavor.
- Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.
Nutrition Facts : Calories 454.4, Fat 13.1, SaturatedFat 5.7, Cholesterol 234.4, Sodium 815.2, Carbohydrate 64.7, Fiber 4.7, Sugar 2.3, Protein 19.5
OMA REICH'S MAULTASCHEN - ADDICTING GERMAN STUFFED DUMPLINGS
This is my great grandmothers recipe that has been passed down. She was from Grodtiz, Saxony, Germany. We love to freeze these dumplings, and serve them typically in a chicken broth.....We just love them!!
Provided by lyssa.marie
Categories Meat
Time 37m
Yield 35 Dumplings
Number Of Ingredients 13
Steps:
- Bring oil and spinach to low.
- Add onion, parsley, oatmeal, salt and pepper.
- Simmer for 10 min, and let cool in fridge.
- After spinach mixture is cool add two pounds of ground chuck or round and the 4 eggs.
- Return mixture to fridge until ready.
- Make the dough:.
- Combine water salt and eggs.
- Add 1+cup of flower until at "perfect" consistency.
- Divide into three balls, Roll out one at a time to about 1/16th inch thick.
- Place about 1inch balls onto rolled out dough and for rectangular ravioli shaped dumplings. Roll and use fork to crimp the ends. Dumpling ending at about two inches long. (feel free to be creative on the shape).
- Boil slowly for 12 minutes.
- Serve in chicken broth, or freeze for later.
Nutrition Facts : Calories 96.2, Fat 5.8, SaturatedFat 2, Cholesterol 60.1, Sodium 173.5, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 7
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make your Maultaschen taste their best. Look for high-quality ground meat, fresh herbs, and vegetables.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients are combined.
- Let the dough rest: Resting the dough allows it to relax and become more pliable. This will make it easier to roll out and will prevent it from tearing.
- Roll the dough out thinly: The thinner the dough, the more delicate the Maultaschen will be. Roll the dough out to a thickness of about 1/8 inch (3 mm).
- Be generous with the filling: Don't be shy with the filling! The more filling you use, the more flavorful the Maultaschen will be.
- Cook the Maultaschen gently: Maultaschen are delicate, so cook them gently in simmering water or broth. Don't boil them, or they will fall apart.
- Serve the Maultaschen immediately: Maultaschen are best served immediately after they are cooked. They can be served with a variety of sauces, such as brown butter, tomato sauce, or a simple vinaigrette.
Conclusion:
Maultaschen are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover meat and vegetables. With a little practice, you can master the art of making Maultaschen at home. So next time you're looking for a new and exciting dish to try, give Maultaschen a try!
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