Maultaschen Swabian Pockets Recipes

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MAULTASCHEN - SWABIAN FILLED PASTA (RAVIOLI)



Maultaschen - Swabian Filled Pasta (Ravioli) image

Provided by Barbara

Categories     Dinner     Lunch (or Dinner)     Meat Dish     Sides     Snack     Soup

Number Of Ingredients 19

300 g flour
3 eggs
1 Tbsp olive oil, for sauce pan and pizza crust rim
1/2 to 1 tsp salt
some water or additional flour if needed
2 small onions
2 cloves garlic
2 Tbsp. oil
600 g fresh spinach ((2 2/3 cups))
some pepper, fresh ground
some nutmeg
1 egg (separated)
3 liter chicken or vegetable broth ((6 cups))
1 onion
300 g ground beef
1 egg
1 egg yolk
2 Tbsp. chopped parsley
some salt and pepper

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.

AUTHENTIC SWABIAN MAULTASCHEN



Authentic Swabian Maultaschen image

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

Categories     Entree     Main Dish

Time 1h30m

Number Of Ingredients 24

1 1/2 pounds fresh pasta sheets (, cut into approx 3 1/2 x 3 1/2 inch squares)
OR 52 wonton wrappers
1/2 pound ground pork ((see note about grinding your own meat))
1/2 pound ground beef ((see note about grinding your own meat))
1 1/4 teaspoons salt
1/2 teaspoon white pepper (, freshly ground)
1/4 teaspoon black pepper (, freshly ground)
1/3 teaspoon ground mace ((can substitute nutmeg but strongly recommend mace for traditional German flavor))
1/3 teaspoon ground ginger
1/3 teaspoon dried marjoram
1/4 teaspoon mustard powder
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1 1/2 tablespoons non-fat milk powder
1/2 cup finely chopped parsley
1 tablespoon butter
1 medium yellow onion (, very finely chopped)
1 clove garlic (, minced)
1 bunch (6-8 ounces or 200 grams) spinach
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
8 ounces slightly stale crusty white bread (or fresh croutons)

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

MAULTASCHEN (GERMAN MEAT-FILLED PASTA DUMPLINGS)



Maultaschen (German Meat-Filled Pasta Dumplings) image

Maultaschen are a Swabian specialty from southwest Germany. You can make your own wrappers but it is easier to just buy a package already made.

Provided by Alskann

Categories     German

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb spinach (fresh or frozen)
2 tablespoons butter or 2 tablespoons oil
1/2 medium onion, minced
1 cup ground beef
3 -4 slices good quality bread, soaked in
milk or water
1/4 teaspoon nutmeg
salt & pepper, to taste
3 -4 eggs, beaten
1 (12 ounce) package wonton wrappers (I prefer the round ones but square will work)
1 egg, beaten with a little
water

Steps:

  • If using fresh spinach, bring a pot of water to a boil.
  • Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible.
  • If using frozen spinach, simply thaw and squeeze out the liquid in a colander.
  • Chop finely.
  • Heat the butter or oil in a sauté pan and sauté the onions over medium heat till translucent.
  • Add the ground beef and sauté till just cooked through.
  • Drain excess oil and allow to cool.
  • Mix the spinach and ground beef mixture together in a bowl.
  • Drain the bread and squeeze dry.
  • Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper.
  • Add 3-4 eggs and mix or knead to form a paste.
  • Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half.
  • Press down on edges to seal.
  • Cook for 8-10 minutes in rapidly boiling, salted water.
  • Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter.
  • VARIATIONS:.
  • Use different types of bread for different flavors: rye, whole wheat, or stale rolls.
  • Substitute ground chicken or lamb for the ground beef. A.
  • Add a little minced ham or sausages for extra flavor.
  • Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.

Nutrition Facts : Calories 454.4, Fat 13.1, SaturatedFat 5.7, Cholesterol 234.4, Sodium 815.2, Carbohydrate 64.7, Fiber 4.7, Sugar 2.3, Protein 19.5

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