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cross section of rolled maultaschen filled with spinach and meat

German Maultaschen Recipe

  • Author: Brit Kapustina
  • Prep Time: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 20


This German maultaschen recipe features hearty homemade pasta pockets stuffed with a mouthwatering filling of ground meat and spinach!


Maultaschen Dough

  • 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


Maultaschen Dough

  1. Mix together the flour and salt in a large bowl.
  2. Add the lightly beaten eggs, vegetable oil and water. Mix until the dough begins to form.
  3. Turn the dough out onto your counter and knead until smooth and elastic (about 5 minutes).
  4. Cover the dough and let rest at room temperature for 30 minutes.

Meat and Spinach Filling

  1. 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.
  2. 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.
  3. 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.
  4. 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.


  1. 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.
  2. Use a sharp knife to cut the dough in half to get 2 semi-circles.
  3. Spread ¼ of the filling on each semi-circle, leaving a ¾ inch (2 cm) border untouched around the edges.
  4. Starting at the round end, roll or fold the maultaschen dough around the filling. Gently flatten the log.
  5. 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.
  6. Use a sharp knife to cut through the indentations.
  7. Repeat this process with the remaining dough.
  8. 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