German
Maultaschen
Swabian pasta pockets filled with spinach, pork, beef, bacon, bread, onion, parsley, and nutmeg.
8 servings · 100 minutes prep · 35 minutes cook
Ingredients
Dough
- 3 cups all-purpose flour
- 3 whole eggs
- 1 tbsp avocado oil
- 1 tsp kosher salt
- 3 tbsp water
Filling
- 8 oz fresh spinach, blanched, squeezed dry, and chopped
- 8 oz ground pork
- 8 oz beef
- 4 oz smoked bacon, finely minced
- 3 oz stale white bread, soaked in milk and squeezed
- 1 whole yellow onion, minced and sauteed
- 1 whole egg
- 1/3 cup parsley
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 8 cups beef stock
Directions
Method
- Knead the flour, eggs, oil, and salt, adding up to 3 tbsp water as needed, into a firm smooth dough, about 8 minutes. Wrap and rest for 1 hour.
- Mix the spinach, ground pork, beef, smoked bacon, soaked bread, onion, egg, parsley, salt, black pepper, and nutmeg until evenly bound but not compressed.
- Roll the rested dough into sheets about 1/16 inch thick and cut into 4 by 6-inch rectangles.
- Spoon filling onto half of each rectangle, moisten the edges, fold the dough over the filling, and press firmly to seal without trapping air.
- Bring the beef broth to a gentle simmer. Cook the maultaschen until the dough is tender and the filling reaches 160F, 12-15 minutes.
- Serve the maultaschen in the hot broth, or lift them out and brown briefly in butter if a crisp edge is desired.
