MAULTASCHEN - SWABIAN FILLED PASTA (RAVIOLI)
Steps:
- Use a mixer to knead it into a dough.
- Cover a surface with some flour and continue with kneading the dough but now with your hands until it is smooth.
- Let the dough rest for 40 minutes.
- Roll half the dough with a rolling pin. If you have a pasta machine, roll the dough from wide to thin until you can almost look through it. If you don't have a pasta machine, just keep rolling the dough until it is very thin.
- Cut the dough into 4 x4 inch squares.
- Put some filling in the middle of the squares.
MAULTASCHEN (SWABIAN POCKETS)
It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, I[rst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the champion- ship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.
Provided by Anne Edgell
Categories Lunch/Snacks
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough.
- Then add a little water and knead until it has a firm but elastic consistency.
- To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together.
- The filling should be very spicy indeed.
- On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough.
- Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond- shaped 'Maultaschen'.
- The process is similar to making ravioli.
- Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'.
- They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.
- Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish.
- Serve with slippery potato salad or a mixed green salad.
AUTHENTIC SWABIAN MAULTASCHEN
Authentic Maultaschen just the way you know and love them from Germany! Save time by making and freezing the meat filling in advance, following our tips about the pasta dough, and make a double batch while you're at it and freeze the Maultaschen so you can grab, thaw and cook them whenever the craving comes calling!
Provided by Kimberly Killebrew
Time 1h30m
Number Of Ingredients 24
Steps:
- **See the blog post for step-by-step photo instructions**
- Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.Mix the meat on low-medium speed for a few minutes (be careful not toover-mix) until the mixture is emulsified. Meaning if you take a clump ofmeat and pull it apart with your fingers you should see tiny threads pulling apart. Set the meat mixture aside until ready to use.Note: If you're using pre-ground store-bought beef and pork it may not emulsify properly because of a lower fat content, in which case don't worry about it and just move on to the next step.Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make another batch of Maultaschen.
- Boil the spinach for 1-2 minutes. Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it. Set aside.
- In a frying pan, heat the butter and saute the onion until soft and translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute ortwo. Let the mixture cool down so it's not super hot.
- Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs. Use a stand mixer or your hands to thoroughly combine the mixture.NOTE: If you prefer an even finer texture you can run about one third or so of this mixture through the blender and then stir it back in to the rest of the mixture.
- For the dough you can either use prepared sheets of pasta dough or you can use a shortcut: Wonton wrappers. Wonton wrappers are just basic pasta dough (flour, eggs, water) and they're already pre-cut into just the right sized squares which makes them super convenient. And they're vastly cheaper than buying pre-made sheets of fresh pasta. Place a small spoonful of Maultaschen filling on a square of fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the edges. Brush the edges with the egg, place another pasta square on top and press down with your fingers to seal.To ensure the edges are sealed tightly you can either use a fork to press the edges together or use a fluted pastry/pasta cutter wheel to make pretty edges.How to Freeze Maultaschen: For convenience you can freeze the Maultaschen at this point. Lay them out in a single layer on a lined cookie sheet and freeze them. Once frozen remove them and put them in an airtight container or ziplock bag and freeze for up to 3 months.
- To cook the Maultaschen: Bring a large pot of lightly salted water to a low boil. Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.
- To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup. There are other populars ways to serve Maultaschen (see blog post) and those recipes will follow!
Nutrition Facts : ServingSize 2 Maultaschen, Calories 350 kcal, Carbohydrate 39 g, Protein 17 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 106 mg, Sodium 526 mg, Fiber 2 g, Sugar 2 g
SWABIAN MEAT PASTIES (SCHWABISCHE MAULTASCHEN)
Make and share this Swabian Meat Pasties (schwabische Maultaschen) recipe from Food.com.
Provided by Olha7397
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Stir together flour and 1/2 teaspoons salt.
- Stir in 8 tablespoons water, vinegar and oil until mixture forms a ball.
- If necessary, add more water.
- Cover; let stand 20 minutes.
- Moisten bread in about 1 cup water; squeeze out moisture.
- Combine squeezed out bread with spinach, parsley, ground meats, sausage, CHOPPED onion, eggs, nutmeg, salt and pepper.
- Mix very well.
- Roll out 1/4 of the dough at a time until 1/8 inch thick.
- Cut into an even number of 3-inch squares.
- Place 1 1/2 tablespoons filling on centers of half the squares.
- Top with other squares.
- Crimp edges together with a fork.
- Bring stock or broth to a boil.
- Add pasties; simmer in uncovered pan about 10 minutes or until they rise to the top.
- Melt butter in a skillet.
- Saute SLICED onion in butter until golden.
- Serve pasties with sauteed onion rings.
- Garnish with breadcrumbs.
- Makes 6 servings.
- Best of International Cooking.
Nutrition Facts : Calories 957, Fat 40.3, SaturatedFat 12.4, Cholesterol 204.6, Sodium 1138.7, Carbohydrate 90.8, Fiber 5, Sugar 7.3, Protein 54.6
GERMAN MAULTASCHEN (SWABIAN RAVIOLI) RECIPE - (5/5)
Provided by ltrodrigu
Number Of Ingredients 23
Steps:
- Make Dough: In a bowl, mix all ingredients. Turn out onto a floured work surface and knead dough until firm and smooth. Wrap dough in a damp dishcloth and refrigerate at least 2 hours. Make Filling: In a medium skillet, lightly fry onion in oil. Transfer cooked onions to a large bowl, add remaining ingredients and mix until thoroughly combined. Make Dumplings: On a floured work surface, roll out chilled dough into a thin rectangular sheet of 24 by 8 inches. Use a pastry wheel or knife to cut rectangle in half lengthwise to make two long, thin rectangles. Spoon out meat filling, one heaping tablespoon at a time, onto one long strip of dough at 2-inch intervals. Place remaining dough strip on top, pressing down firmly around heaps of meat filling to seal. Use pastry wheel or knife to cut dough into square dumplings. Cook Broth and Dumplings: Bring beef broth to a simmer in a stock pot over medium heat. Transfer dumplings to simmering broth. Cook until dumplings float and are al dente, soft but firm, 15 minutes. To serve, ladle broth into soup bowls, then add 2 dumplings to each bowl. Garnish with chives and fried onions.
More about "authentic swabian maultaschen recipes"
GERMAN MAULTASCHEN DUMPLINGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MAULTASCHE - WIKIPEDIA
From en.wikipedia.org
HOW TO MAKE MAULTASCHEN, GERMANY'S SACRILICIOUS MEAT …
From thetakeout.com
SWABIAN MAULTASCHEN BASIC RECIPE AND VARIATIONS - GERMAN …
From deutsche-delikatessen.de
TRADITIONAL SWABIAN MAULTASCHEN - GERMAN-DELICATESSEN.COM
From deutsche-delikatessen.de
MAULTASCHEN BY DANIEL Jã TTNER VALENTIN MARQUARDT DR HENNING …
From cm.p5.gov.np
HOMEMADE SWABIAN MAULTASCHEN - GOLD MEDAL WINE CLUB
From goldmedalwineclub.com
BEST MAULTASCHEN RECIPES
From getrecipecart.com
AUTHENTIC SWABIAN MAULTASCHEN | RECIPE CART
From getrecipecart.com
MAULTASCHEN, A TYPICAL SWABIAN DISH • EUROPEAN CUISINE, CULTURE
From angiesweb.com
AUTHENTIC SWABIAN MAULTASCHEN | ZOEY WINKLER | COPY ME THAT
From copymethat.com
TRADITIONAL GERMAN MAULTASCHEN RECIPE - RAMSHACKLE PANTRY
From ramshacklepantry.com
SCHWAEBISCHE MAULTASCHEN - GERMANFOODS.ORG
From germanfoods.org
SWABIAN MAULTASCHEN | RECIPE - KITCHEN STORIES
From kitchenstories.com
GERMAN SWABIAN MAULTASCHEN RAVIOLI RECIPE - FOODAL
From foodal.com
AUTHENTIC SWABIAN MAULTASCHEN | RECIPE | RECIPES, …
From pinterest.com
TRADITIONAL GERMAN MAULTASCHEN RECIPE
From edelweissbakeryfl.com
AUTHENTIC SWABIAN MAULTASCHEN – MY ROI LIST
From myroilist.com
AUTHENTIC SWABIAN MAULTASCHEN | RECIPE IN 2021 | RECIPES, …
From pinterest.com
AUTHENTIC SWABIAN MAULTASCHEN - FOOD NEWS
From foodnewsnews.com
SWABIAN DUMPLINGS (MAULTASCHEN) - U STOP HERE
From ustophere.com
AUTHENTIC SWABIAN MAULTASCHEN | RECIPE | GERMAN FOOD AUTHENTIC, …
From pinterest.ca
SCHWäBISCHE MAULTASCHEN RECIPE | DEPORECIPE.CO
From deporecipe.co
7 SWABIAN DISHES YOU HAVE TO TRY IN GERMANY - BIG 7 TRAVEL
From bigseventravel.com
SWABIAN RECIPES FROM MARBACH! - BLOGGER
From marbachwashmo.blogspot.com
GERMAN MAULTASCHEN DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
AUTHENTIC SWABIAN MAULTASCHEN | RECIPE | RECIPES, COOKING, FOOD
From pinterest.com.au
SWABIAN POCKET DUMPLINGS - MAULTASCHEN - SASKATCHEWAN GERMAN …
From saskgermancouncil.org
MAULTASCHEN: HOW TO MAKE GERMAN MAULTASCHEN - DESIDAKAAR
From desidakaar.com
MAULTASCHEN RECIPE | DEPORECIPE.CO
From deporecipe.co
MAULTASCHEN BY DANIEL Jã TTNER VALENTIN MARQUARDT DR HENNING …
From tbmc.edu.vn
AUTHENTIC SWABIAN MAULTASCHEN - MSN
From msn.com
MAULTASCHEN RECIPE - THERESCIPES.INFO
From therecipes.info
AUTHENTIC SWABIAN MAULTASCHEN | RECIPE | GERMANY, HOUSE STYLES, …
From pinterest.de
MAULTASCHEN | RECIPES CUISINE
From bygonesscrapbook.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love