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.
Maultaschen
Course: Dumplings, Pasta and NoodlesCuisine: GermanyMaultaschen are a Swabian specialty from southwestern Germany. The word means “mouth pockets,” and they are akin to Italian ravioli, Chinese wontons and Jewish kreplach.
Ingredients
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 or 4 slices
Eggs, beaten — 3 or 4
Nutmeg — 1/4 teaspoon
Salt and pepper — to taste
Wonton wrappers, square or round — 1 package
Egg, beaten with a little water — 1
Directions
- If using fresh spinach, bring a pot of water to a boil. Drop in the spinach and blanch for 1 or 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.
- Heat the butter or oil in a saute pan over medium heat and saute the onions until translucent. Add the ground beef and saute until just cooked through, breaking it up as it cooks. Drain any excess oil and allow to cool.
- 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.
- Place 1 or 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.
- Bring a large pot of salted water to a boil, add the finished maultaschen and cook for 8 to 10 minutes. Drain and serve topped with bread crumbs toasted in melted butter or in a bowl with a little beef or chicken broth.
Maultaschen Notes and Variations
- Kräutermaultaschen (Herb maultaschen): Substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.
- Bread: Use different types of bread slices for different flavors: rye, whole wheat. Germans often use stale rolls (Semmeln).
- Meats: Substitute ground chicken or lamb for the ground beef. Add a little minced ham or sausages for extra flavor.
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