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Schwäbische Maultaschen (German Pork and Spinach Dumplings)

Course Main
Cuisine German
Keyword dumpling, German, Germany, maultaschen, pork, spinach
Prep Time 40 minutes
Cook Time 10 minutes
0 minutes
Total Time 50 minutes
Servings 6 Servings



  • 3 eggs
  • 4 tablespoons water
  • 1 teaspoon salt
  • 4 cups flour


  • 1 pound spinach cooked, chopped, and drained
  • 1 cup cooked ground pork
  • 1 onion grated
  • 4 slices white bread with crust
  • 1/2 cup milk or water
  • salt and pepper to taste
  • pinch nutmeg
  • 4 eggs
  • 1 egg yolk beaten with 1 teaspoon water

To Serve:

  • Broth
  • Chopped fresh parsley or chives
  • Toasted bread crumbs


  • In a medium bowl, beat together the 3 eggs with the water and salt.
  • In the bowl of a large food processor fitted with a dough blade, add flour. Add beaten egg mixture and process until a smooth dough forms. If too sticky, add a little flour. If too dry, add a little water.
  • In a large bowl, combine spinach, pork, and grated onion.
  • In a medium bowl, soak the 4 bread slices in milk or water for about 3 minutes. Squeeze out the liquid and crumble into the filling mixture. Stir in the 4 eggs until well blended.
  • Use a pasta machine or rolling pin to roll the pasta dough into thin sheets. Cut the sheets into 3 inch squares. Place a rounded tablespoon of filling into the center of each square. Use your finger to slightly moisten the edges with the egg yolk beaten in 1 teaspoon water. Fold the square to enclose the filling, pressing firmly to seal. Continue until all filling or pasta has been used.
  • At this point, the maultaschen can be frozen in a single layer on a cookie sheet.
  • To cook, boil maultaschen, a few at a time to not overcrowd, for 10 minutes, until heated through. Serve in broth sprinkled with fresh herbs and toasted breadcrumbs.