Maultaschen
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg flour
- 2 teaspoons salt
- 8 egg (s)
- 10 tablespoon water
- 1 packet creamed spinach (frozen cream spinach)
- 500 g minced meat, mixed
- 500 g round meat, better sausae meat, if you et it
- 2 egg (s)
- 2 tablespoon breadcrumbs
- 1 onion (s)
- 200 g ham, Black Forest
- Salt and pepper, nutmeg, marjoram, parsley
Print Recipe
Pin Recipe Instructions
- Prepare a pasta dough from the first 4 ingredients.
- Cut the onion and ham into small pieces. Drain the thawed spinach and mix everything well, season with the spices.
- Divide the dough into 3-4 pieces and roll out thinly - preferably rectangular. Put the meat filling with 2 teaspoons in piles at intervals on half of the dough, fold the other half of the dough over it and press firmly between the piles. Cut the dumplings with a pastry wheel in the middle of the pressed dough, press down the edges well again.
- Put the Maultaschen in boiling salted water and let stand for about 10 minutes. Then rinse well with cold water, otherwise they will stick together. The Maultaschen are served either in a clear broth with chives or you can roast the Maultaschen in a pan with onions and egg.
- Depending on the size, the amount is 70 - 80 pieces and can also be frozen very easily. Instead of sausage meat - not available everywhere in Germany - you can also use Mett.
- Traditionally, Maultaschen are served on Maundy Thursday.
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