Authentic German Maultaschen
User Reviews
5
258 reviews
Excellent
-
Prep Time
1 hr
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Cook Time
30 mins
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Total Time
1 hr 30 mins
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Servings
12 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
German
Authentic German Maultaschen
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Authentic German Maultaschen are square pasta pockets filled with a seasoned mixture of ground pork and beef, enriched by spices like mace, marjoram, and cardamom, combined with spinach, onions, and breadcrumbs. The filling binds together with eggs and milk powder, providing a tender, flavorful core wrapped in fresh pasta dough or egg-based wonton wrappers. The emulsified meat technique creates a fine, smooth texture for the filling.
Description
This recipe involves preparing a finely emulsified meat mixture by mixing ground pork and beef with an array of traditional spices, milk powder, and crushed ice to maintain texture. The filling also incorporates sautéed onions, garlic, spinach, eggs, and softened white bread crumbs to achieve the necessary consistency and binding. The meat mixture is then wrapped in fresh pasta dough cut into squares or egg-wonton wrappers, making neatly sealed pockets ready for cooking.
Maultaschen have a rich, savory flavor with aromatic spices bringing a distinctive German character. They offer a tender, moist filling inside thin pasta sheets. This dish can be cooked fresh or frozen for convenience. It is often served in broth or pan-fried with butter for added flavor and texture.
For convenience, the meat filling can be made in advance and frozen. Pre-ground or freshly ground meats affect texture and binding, so adjusting mixing times may be needed. Using pork shoulder and fattier beef cuts improves moisture retention. Cooking instructions and photos are available in the original blog post for guidance.
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Ingredients
- 1 1/2 pounds fresh pasta sheets , cut into approx 3 1/2 x 3 1/2 inch squares
- wonton wrappers look for ones that contain egg in the ingredients (this is quicker, easier and tastes exactly the same *see blog post for more info
- 1/2 pound ground pork (see note about grinding your own meat)
- 1/2 pound ground beef (see note about grinding your own meat)
- 1 1/4 teaspoons salt
- 1/2 teaspoon white pepper , freshly ground
- 1/4 teaspoon black pepper , freshly ground
- 1/3 teaspoon mace can substitute nutmeg but strongly recommend mace for traditional German flavor, ground
- 1/3 teaspoon ground ginger
- 1/3 teaspoon marjoram dried
- 1/4 teaspoon mustard powder
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground coriander
- 1 1/2 tablespoons non-fat milk powder (a standard ingredient in sausage-making, it helps bind the meat mixture, helps the cooked meat retain moisture and enhances the flavor)
- 1/2 cup parsley finely chopped
- 1 tablespoon butter
- 1 medium yellow onion , very finely chopped
- 1 clove garlic , minced
- 1 bunch spinach
- 2 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 teaspoon nutmeg freshly ground
- 8 ounces white bread chopped, placed in a bowl and softened with a few tablespoons of milk (squeeze out excess milk once softened, slightly stale or fresh croutons
Instructions
- **See the blog post for step-by-step photo instructions**
- Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.Mix the meat on low-medium speed for a few minutes (be careful not toover-mix) until the mixture is emulsified. Meaning if you take a clump ofmeat and pull it apart with your fingers you should see tiny threads pulling apart. Set the meat mixture aside until ready to use.Note: If you're using pre-ground store-bought beef and pork it may not emulsify properly because of a lower fat content, in which case don't worry about it and just move on to the next step.Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make another batch of Maultaschen.
- Boil the spinach for 1-2 minutes. Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it. Set aside.
- In a frying pan, heat the butter and saute the onion until soft and translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute ortwo. Let the mixture cool down so it's not super hot.
- Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs. Use a stand mixer or your hands to thoroughly combine the mixture.NOTE: If you prefer an even finer texture you can run about one third or so of this mixture through the blender and then stir it back in to the rest of the mixture.
- For the dough you can either use prepared sheets of pasta dough or you can use a shortcut: Wonton wrappers. Wonton wrappers are just basic pasta dough (flour, eggs, water) and they're already pre-cut into just the right sized squares which makes them super convenient. And they're vastly cheaper than buying pre-made sheets of fresh pasta. Place a small spoonful of Maultaschen filling on a square of fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the edges. Brush the edges with the egg, place another pasta square on top and press down with your fingers to seal.To ensure the edges are sealed tightly you can either use a fork to press the edges together or use a fluted pastry/pasta cutter wheel to make pretty edges.How to Freeze Maultaschen: For convenience you can freeze the Maultaschen at this point. Lay them out in a single layer on a lined cookie sheet and freeze them. Once frozen remove them and put them in an airtight container or ziplock bag and freeze for up to 3 months.
- To cook the Maultaschen: Bring a large pot of lightly salted water to a low boil. Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.
- To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup. There are other populars ways to serve Maultaschen (see blog post) and those recipes will follow!
Notes
- Pork shoulder is recommended for grinding due to its fat content; fattier beef cuts improve the filling's texture.
- You can prepare and freeze the meat mixture ahead to save time before assembling Maultaschen.
- The completed Maultaschen can also be frozen before cooking for later use.
Nutrition Information
Show Details
Serving
2Maultaschen
Calories
350kcal
(18%)
Carbohydrates
39g
(13%)
Protein
17g
(34%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Cholesterol
106mg
(35%)
Sodium
526mg
(22%)
Potassium
456mg
(10%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2995IU
(60%)
Vitamin C
12mg
(13%)
Calcium
91mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 2Maultaschen | |
| Calories | 350kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 17g | 34% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 106mg | 35% |
| Sodium | 526mg | 22% |
| Potassium | 456mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2995IU | 60% |
| Vitamin C | 12mg | 13% |
| Calcium | 91mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
258 reviews
Excellent
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