International Recipes and Cooking Around the World


Maultaschen Recipe (German meat-filled pasta dumplings)

(German meat-filled pasta dumplings)

Image Creative Commons by Petra.Holzapfel

Average: 4.5 (19 votes)

Maultaschen are a Swabian specialty from southwestern Germany. The word means "mouth pockets," and they are akin to Italian ravioli, Chinese wontons and Jewish kreplach.

4 to 6 servings


  • Spinach, fresh or frozen -- 1 pound
  • Butter or oil -- 2 tablespoons
  • Onion, minced -- 1/2
  • Ground beef -- 1 cup
  • Good quality bread, soaked in milk or water -- 3-4 slices
  • Eggs, beaten -- 3-4
  • Nutmeg -- 1/4 teaspoon
  • Salt and pepper -- to taste
  • Wonton wrappers, square or round -- 1 package
  • Egg, beaten with a little water -- 1


  1. If using fresh spinach, bring a pot of water to a boil. Drop in the spinach and blanch for 1-2 minutes. Drain the spinach in a colander and squeeze out as much excess liquid as possible. Then chop finely. If using frozen spinach, simply thaw, squeeze out the liquid in a colander and chop finely.
  2. Heat the butter or oil in a sauté pan over medium heat and sauté the onions until translucent. Add the ground beef and sauté until just cooked through, breaking it up as it cooks. Drain any excess oil and allow to cool.
  3. Mix the spinach and ground beef mixture together in a large bowl. Drain the bread and squeeze it dry. Crumble the bread into the bowl and add the eggs, nutmeg, salt and pepper. Mix or knead the filling to form a paste.
  4. Place 1-2 teaspoons of the filling in the middle of a wonton wrapper, moisten the edges with a little of the egg-water mixture. Fold the wrapper in two and press down on the edges to seal. Repeat with the remaining filling and wrappers, laying them on a baking sheet as they are finished.
  5. Bring a large pot of salted water to a boil, add the finished maultaschen and cook for 8-10 minutes. Drain and serve topped with bread crumbs toasted in melted butter or in a bowl with a little beef or chicken broth.


  • Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.
  • Wonton wrappers are the easiest way to make Maultaschen, but if you want to make your own wrappers here is a recipe:
    • 4 cups flour
    • 1 tsp salt
    • 3 eggs
    • 1/4 cup water
    1. Mix the flour and salt together in a large bowl. Make a well in the center and add the eggs and water.
    2. Mix the eggs and water into the flour with a fork. When incorporated, use floured hands to bring the dough together and knead it untill smooth. Set aside to rest for 20-30 minutes.
    3. Roll the dough out to 1/8-inch thick on a floured surface and cut into squares or circles. Proceed with recipe.
  • Use different types of bread slices for different flavors: rye, whole wheat. Germans often use stale rolls (Semmeln).
  • Substitute ground chicken or lamb for the ground beef. Add a little minced ham or sausages for extra flavor.


We lived in Germany for 3 years and while we were there I fell in love with these. I made them tonight for dinner and my husband said that they were better than the ones we had in Stuggart. Thanks for a wonderful recipe.

I am looking for a recipe that a woman visiting from Germany made 40 years ago.
It looked like the picture of the potatoe dumplings. White in color...but as I remember it was a sweet bread filled with a meat. It seemed as if they may have been steamed and not baked because the 'crust' was not hard like a loaf of bread would be. They were small like a roll. If anyone knows of this recipe I would love the name and recipe.
Thanks, Marilyn

It could've been dampfnudeln (most likely), semmelknoedel, or knoedeln. Everywhere I went in Germany there was always something different to try, so it's hard for me to know exactly what you ate all those years ago. Dampfnudeln seems the most likely from your description, although I never had it stuffed with meat, I am sure it's possible to serve it that way.

Hope this helps!

I as born and raised in Southern Germany. It sounds to me that it was Dampf noddeln. ( Steamed Noodels. However, it is made of a sweet east daugh and then filled with meat, prunes or apricot... it is rolled in to a ball and then steamed in a dutch oven until done. There a various sauces to add upon erving. Pending on the filling. I dont have the recepie.

It's STUTTGART. I, too, lived in Germany and three years of that was in Stuttgart.

The filling turned out OK, but we really had to doctor this recipe to get it even CLOSE to where I found it marginally acceptable. I lived in Southwest Germany for MANY years, and I know good maultaschen, and this recipe just doesn't hit the mark. It took two people FOUR hours to make this turn out alright, and that was after totally changing what was written, adding bacon, more beef, more bread, more onions, and frying up the maultaschen in a pan after a quick boil. All-in-all, it was "ish", I didn't like how it turned out at all. It was simply too vague a recipe.

- Won-ton wrappers are easy to cook with, but too small. Maultaschen isn't about the pasta, it's about the filling. Won-ton wrappers really limit the amount of filling and leave a lot to be desired.

- 8-10 minutes boiling time doesn't work. We boiled our "maultaschen" for about 2 minutes.

- Mixing the filling, we ended up using a food processor, and that worked out perfectly.

Overall, I really dislike this recipe. If you need something close enough to settle a craving, this may be good enough for you, but if you're wanting to show other people what maultaschen is like, this probably isn't the recipe you'll want to use.

I agree with Ananomys, it only takes a couple minutes or so however, I would like her recipe if she would share.
We lived in Oberaichen/Leinfelden 1995-1998

when you say flour - do you mean self-raising or plain flour?

Self-rising flour is regular flour with leaveners added and is not suitable for this recipe.

I have not tried this recipe, but from what I remember of my was cut (after being prepared into large ravioli packet), fried up and they served it to me with dippy eggs....Yum, Yum!!! Had a wonderful MEATY filling.
In saying all this, if I can make the ppie crust or what ever that dough is and roll it out to an easy to uuse size, stuff it. I think I would have my hearts desire :~}
Any in put on this is most welcome,
J in AZ :~}

I am greman and known that the Maultashen are made of pasta dough and made in to pockets. We boil them in a chicken or beef broth. Very similar to ravioli. No Italian seasoning and tomato sauce.