This German maultaschen recipe features hearty homemade pasta pockets stuffed with a mouthwatering filling of ground meat and spinach!
- all purpose flour 2 c (250 g)
- (spooned and leveled*)
- kosher salt ½ tsp
- eggs, lightly beaten 2 large
- vegetable oil 1 tbsp
- water ¼ c (60 ml)
Meat and Spinach Filling
- baby spinach 3.5 oz (100 g)
- thick-cut bacon 3 strips (110 g)
- white bread 1 slice (30 g)
- (preferably somewhat stale)
- yellow onion ½ medium
- ground pork ½ lb (225 g)
- parsley leaves, loosely packed ½ c (8 g)
- ground nutmeg ¼ tsp
- salt ½ tsp
- Mix together the flour and salt in a large bowl.
- Add the lightly beaten eggs, vegetable oil and water. Mix until the dough begins to form.
- Turn the dough out onto your counter and knead until smooth and elastic (about 5 minutes).
- Cover the dough and let rest at room temperature for 30 minutes.
Meat and Spinach Filling
- Blanch the spinach. Bring a pot of water to boil. Add the spinach, cook for one minute. Drain and immediately rinse under cold water. Squeeze out as much liquid as possible.
- Cook the bacon. Fry the bacon until it just begins to get crispy. Transfer to a paper towel lined plate to soak up any excess fat.
- Soften the bread. Tear the bread into small chunks and spoon a few tablespoons of milk or water over the top to soften. Let sit for several minutes then squeeze out any excess liquid.
- Place the blanched spinach, cooked bacon, softened bread and remaining filling ingredients into a food processor. Pulse until the mixture is mostly smooth and easily spreadable.
- Divide the dough in half. Roll out half of the dough into a 16-inch (40 cm) circle. You can dust your working surface with flour if needed, but don’t overdo it – just a sprinkle should be enough.
- Use a sharp knife to cut the dough in half to get 2 semi-circles.
- Spread ¼ of the filling on each semi-circle, leaving a ¾ inch (2 cm) border untouched around the edges.
- Starting at the round end, roll or fold the maultaschen dough around the filling. Gently flatten the log.
- Use the handle of a wooden spoon or something like a chopstick to make 4 grooves resulting in 5 maultaschen. Press down to seal the maultaschen.
- Use a sharp knife to cut through the indentations.
- Repeat this process with the remaining dough.
- Bring a pot of salted water to boil. Reduce heat slightly, add the maultaschen and lightly boil 10 minutes.
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Freezing Maultaschen: Arrange the maultaschen on a parchment paper-lined baking sheet so they’re not touching. Place in the freezer until solid (about two hours) then transfer to a freezer safe bag or container.
- Category: dinner
- Method: stovetop
- Cuisine: german
Keywords: maultaschen, german maultaschen, swabian maultaschen