Maultaschen — Swabian Filled Pasta Pockets

Name: Maultaschen — Swabian Filled Pasta Pockets
Total time: 1 h 40 min
Yield: 4
Cuisine: German (Swabian)
Ingredients: 300 g Plain flour or fine durum flour; 3 Eggs; 300 g Minced pork; 100 g Smoked bacon or sausage meat; 250 g Spinach, cooked and squeezed dry, chopped; 1 Stale bread roll, soaked and squeezed; 1 Onion, finely chopped and softened; 1 Egg (for the filling); 3 tbsp Parsley, chopped; Nutmeg, grated; 1.5 L Beef or vegetable stock (to poach and serve); Salt and black pepper

Large Swabian pasta parcels stuffed with minced meat, spinach and onion, simmered in broth. Nicknamed 'little God-cheaters' for hiding meat under the dough during Lent so it could not be seen from above.

المصدر

الوصفة من Swabian kitchens · 🏺 تقليدي · Cooking of Swabia in the southwest — the flour-and-egg noodle heartland (Spätzle, Maultaschen)

Swabian · traditional filled pasta — An ownerless traditional dish, so no cook is credited. The cited article describes Maultaschen as large meat-filled dumplings of Swabian cuisine, the name meaning 'mouth pockets', filled with minced meat, smoked meat, spinach, breadcrumbs and onion in an egg-and-flour (or durum/spelt) pasta dough; it explains the Herrgottsbescheißerle nickname and the Lenten meat-hiding legend crediting Cistercian monks at Maulbronn, and notes the EU Protected Geographical Indication. Quantities and method here are this book's own.

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شاهد طريقة التحضير · 3 فيديو

DW Food DW Food Timtato

⏱ 100 دقيقة🍽 4 حصة🔥 470 سعرة🇩🇪 ألمانيا

خالٍ من الألبانخالٍ من المكسرات

الخطوات

Make the dough: mound the flour, make a well, add the eggs and a pinch of salt, and work it into a firm, smooth dough. Knead for 8–10 minutes, then wrap and rest for 30 minutes.
💡 A well-rested dough rolls thin without tearing or springing back. Do not skip the rest.
Make the filling: soften the onion, then mix it with the minced pork, chopped smoked meat, squeezed spinach, soaked bread, egg, parsley, nutmeg, salt and pepper until well combined.
Roll the dough out very thin into long rectangles about 12 cm wide. Spread or pipe a line of filling along one half, brush the edges with water, fold the dough over, and press firmly to seal.
💡 Press out any trapped air as you seal — air pockets balloon and burst in the simmering broth.
Cut the filled strip into pillows about 8 cm long, pressing the cut edges to seal each one. You should have plump, sealed parcels.
Bring the stock to a gentle simmer and lower the Maultaschen in. Poach for 12–15 minutes, until the dough is tender and they float. Keep it below a hard boil so they do not split.
Serve them two ways: in a bowl of the hot broth (Maultaschensuppe), or drained and pan-fried in butter with sliced onions (geschmälzt). Both are traditional Swabian.

💡 نصائح

The Lenten legend gives the dish its Swabian nickname Herrgottsbscheißerle — 'little God-cheaters' — for hiding meat under the pasta on days it was forbidden; one story credits the monks of Maulbronn Abbey. Maultaschen carry an EU Protected Geographical Indication for Swabia.
Leftover Maultaschen are sliced and fried with beaten egg (geröstet) for breakfast the next day — arguably better than the first serving.