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Schwäbische Maultaschen (German Meat and Spinach Dumplings) pan-fried with pieces of egg.
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Schwäbische Maultaschen (German Meat and Spinach Dumplings)

A recipe for Schwäbische Maultaschen (German Meat and Spinach Dumplings)! This incredibly versatile Swabian stuffed pasta is filled with a savory mixture of meat and spinach.
Course Main
Cuisine German
Keyword dumpling, German, Germany, maultaschen, pasta, pork, spinach
Prep Time 40 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour 25 minutes
Servings 6 -8 Servings

Ingredients

Pasta:

  • 4 cups (500 grams) all-purpose flour
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4-1/2 cup (60-120 milliliters) water

Pork and Spinach Filling:

  • 1 pound (450 grams) fresh spinach tough stems removed
  • 2 day old rolls about 130 grams, 4.5 ounces
  • 1/2 cup (120 milliliters) milk
  • 1 tablespoon (15 grams) unsalted butter
  • 1 medium onion peeled and finely minced
  • 2 garlic cloves peeled and minced
  • 12 ounces (340 grams) ground beef, pork, or a combination
  • 8 ounces (227 grams) raw bratwurst casing removed and crumbled
  • 1/2 cup (20 grams) fresh parsley finely chopped
  • salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs

To Serve:

  • 1 egg yolk
  • 1 tablespoon (15 milliliters) water
  • Broth
  • Chopped fresh parsley or chives

Instructions

To make the pasta:

  • In a large bowl, combine the flour and salt.
  • Mix in the eggs and slowly add just enough water to form a soft dough.
  • On a lightly floured surface, knead until smooth. If still too crumbly to come together, add a little more water. If too sticky to handle, add a little more flour.
  • Cover with a towel or plastic wrap and set aside at room temperature for 30 minutes.

To form the filling:

  • Bring a large pot of water to a boil. Add the spinach and cook just until blanched, about 1 minute.
  • Drain and set aside to cool slightly. Once cool enough to handle, squeeze excess water out of the leaves and finely chop.
  • Chop the rolls into small cubes and place in a medium bowl. Add the milk and allow the bread to soak while you prepare the rest of the filling.
  • In a large skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened.
  • Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute. Remove from heat and allow to cool slightly.
  • In a large bowl, combine the beef or pork, crumbled bratwurst, parsley, salt, pepper, and nutmeg.
  • Add the finely chopped spinach and the cooled onion garlic mixture.
  • Squeeze the milk from the cubes of bread and crumble into the bowl.
  • Add the eggs and combine to create an evenly distributed filling.

To form the Maultaschen:

  • In a small bowl, whisk together the egg yolk and water.
  • Divide the dough into four equal pieces.
  • Place one piece on a floured work surface and cover the remainder. Line a large baking sheet with parchment.
  • Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch (1.5 millimeter) thick.
  • To form individual squares: Cut the sheet of pasta into 3-4 inch (7.5-10 centimeter) squares.
  • Place a spoonful of the pork and spinach filling in the center of the square, leaving about 1/4-1/2 inch (6-12.5 millimeters) free around the edges.
  • Brush the edges with the beaten egg wash and fold the square of pasta over, sealing the edges.
  • If desired, press a fork around the edges to seal well. Place on the parchment-lined baking sheet and repeat with remaining dough and filling.
  • To form strudel-like Maultaschen: After rolling the dough into a thin sheet, spread the filling lengthwise across the sheet, leaving about 1-2 inches (2.5-5 centimeters) free on each side.
  • Brush the free edges with the egg wash and roll up the dough tightly, long side to long side, pressing out any air.
  • Use a wooden handle to press down on the roll of dough and create dumplings, about 2 inches (5 centimeters) apart. Cut along the separated, pressed down edges to form the individual Maultaschen and arrange in a single layer on the parchment-lined baking sheet.
  • Repeat with remaining dough and filling.
  • Bring a large pot of salted water to a boil. Reduce heat to a light simmer and cook the Maultaschen, a few at a time to not overcrowd, until floating on the top and cooked through, about 10 minutes.
  • Serve in broth with fresh herbs or slice and pan-fry in butter with caramelized onions.