Schwäbische Maultaschen with Spinach and Meat Filling

Ingredients

• For the pasta dough: For the pasta dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 1 pound (500g) ground beef 1 pound (500g) ground beef
• 1/2 pound (250g) ground pork 1/2 pound (250g) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 pound (500g) fresh spinach, blanched and chopped 1 pound (500g) fresh spinach, blanched and chopped
• 1/2 cup (120ml) breadcrumbs 1/2 cup (120ml) breadcrumbs
• 2 eggs 2 eggs
• 1/4 teaspoon nutmeg 1/4 teaspoon nutmeg
• Salt and pepper, to taste Salt and pepper, to taste
• For the broth: For the broth:
• 6 cups (1.5 liters) beef or vegetable broth 6 cups (1.5 liters) beef or vegetable broth
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• Fresh herbs (such as parsley, thyme, and bay leaves) Fresh herbs (such as parsley, thyme, and bay leaves)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 32g, 4g
• Protein: 32g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta dough. Knead until a smooth dough forms, adding water if necessary. Wrap the dough in plastic wrap and let it rest for 30 minutes.
2. 2.
   In a skillet, cook the ground beef and pork over medium heat until browned. Add the chopped onion and minced garlic, cooking until softened.
3. 3.
   Add the blanched and chopped spinach to the skillet, stirring well to combine with the meat mixture. Cook for a few minutes until the excess moisture evaporates.
4. 4.
   Remove the skillet from heat and let the filling mixture cool slightly. Then, add the breadcrumbs, eggs, nutmeg, salt, and pepper. Mix until well combined.
5. 5.
   On a floured surface, roll out the pasta dough into a thin sheet. Cut the dough into squares of approximately 3x3 inches.
6. 6.
   Place a spoonful of the filling mixture onto each square of dough. Fold the dough over the filling to form a triangle and press the edges firmly to seal.
7. 7.
   In a large pot, bring the beef or vegetable broth to a boil. Add the sliced onion, carrots, celery, fresh herbs, salt, and pepper. Reduce the heat to a simmer.
8. 8.
   Carefully drop the Maultaschen into the simmering broth and cook for about 10-12 minutes, or until they float to the surface.
9. 9.
   Once cooked, remove the Maultaschen from the broth using a slotted spoon and serve them hot with a ladle of the flavorful broth.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach before chopping it to remove any bitterness and excess moisture.
• Pasta dough — If the dough feels too dry, add a little water. If it feels too sticky, add a sprinkle of flour.
• Ground meat — For a leaner option, you can use ground turkey instead of beef and pork.

Tips & Tricks

• To save time, you can prepare the filling a day in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, you can substitute the meat with crumbled tofu or cooked lentils.
• Serve the Maultaschen with a dollop of sour cream or a sprinkle of grated cheese for added richness.
• Leftover Maultaschen can be pan-fried for a delicious crispy texture.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.

Serving advice

Serve the Schwäbische Maultaschen hot, either in a bowl with a ladle of the flavorful broth or topped with a rich sauce. Garnish with fresh herbs, such as parsley or chives, for a pop of color and added freshness.

Presentation advice

Arrange the Maultaschen neatly on a plate, showcasing their triangular shape. Drizzle a small amount of the broth or sauce around the dumplings for an elegant touch. Add a sprig of fresh herbs as a final garnish.