Description
Traditional German Maultaschen are hearty pasta pockets filled with seasoned meat, spinach, and herbs, cooked until tender and served in broth or pan-fried for a golden finish.
Ingredients
2 1/2 cups (315 g) all-purpose flour
3 large eggs (for dough)
Pinch of salt
1/2 lb (225 g) ground beef
10 oz (300 g) fresh spinach, cooked and chopped
1/2 cup (50 g) breadcrumbs
1 small onion, sautéed
1 egg (for filling)
1 tsp marjoram
1/2 tsp nutmeg
Salt to taste
Black pepper to taste
Instructions
- In a mixing bowl, combine flour, eggs, and a pinch of salt. Knead until smooth and elastic. Cover and let rest for 30 minutes.
- In a large bowl, mix ground beef, chopped spinach, breadcrumbs, sautéed onion, egg, marjoram, nutmeg, salt, and black pepper until well combined.
- Roll out the rested dough on a lightly floured surface until thin. Cut into medium squares or rectangles.
- Place a spoonful of filling in the center of each dough piece. Fold over and press edges firmly to seal.
- Bring a large pot of salted water or broth to a gentle boil. Cook the filled pasta pockets for 8–10 minutes until tender.
- Serve in warm broth or pan-fry in butter until golden and slightly crisp.
Notes
You can substitute with ground chicken or use a mix of chicken and turkey for a richer filling.
For a vegetarian version, omit meat and increase spinach, breadcrumbs, and herbs.
Ensure spinach is well-drained to avoid a watery filling.
Press edges firmly and avoid overfilling to prevent opening during cooking.
Store leftovers in the refrigerator for up to 3 days or freeze uncooked for longer storage.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 145 mg
