Oma Reichs Maultaschen Addicting German Stuffed Dumplings Recipes
MAULTASCHEN (GERMAN MEAT-FILLED PASTA DUMPLINGS)
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
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
OMA REICH'S MAULTASCHEN - ADDICTING GERMAN STUFFED DUMPLINGS
This is my great grandmothers recipe that has been passed down. She was from Grodtiz, Saxony, Germany. We love to freeze these dumplings, and serve them typically in a chicken broth.....We just love them!!
Provided by lyssa.marie
Categories Meat
Time 37m
Yield 35 Dumplings
Number Of Ingredients 13
Steps:
- Bring oil and spinach to low.
- Add onion, parsley, oatmeal, salt and pepper.
- Simmer for 10 min, and let cool in fridge.
- After spinach mixture is cool add two pounds of ground chuck or round and the 4 eggs.
- Return mixture to fridge until ready.
- Make the dough:.
- Combine water salt and eggs.
- Add 1+cup of flower until at "perfect" consistency.
- Divide into three balls, Roll out one at a time to about 1/16th inch thick.
- Place about 1inch balls onto rolled out dough and for rectangular ravioli shaped dumplings. Roll and use fork to crimp the ends. Dumpling ending at about two inches long. (feel free to be creative on the shape).
- Boil slowly for 12 minutes.
- Serve in chicken broth, or freeze for later.
Nutrition Facts : Calories 96.2, Fat 5.8, SaturatedFat 2, Cholesterol 60.1, Sodium 173.5, Carbohydrate 3.6, Fiber 0.5, Sugar 0.2, Protein 7
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