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Maultaschen (German Dumplings)

Maultaschen (German Dumplings) Recipe

5 from 1 vote
The Maultaschen (German Dumplings) Recipe is a traditional dish originating from the Swabian region of Germany.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 People
Course: Main Course
Cuisine: German
Calories: 319
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 2 2/3 cups all-purpose flour plus more for rolling
  • 2 large eggs
  • 1/2 tsp salt
  • 1 tbsp oil
  • 3 to 5 tbsp water
For the Filling:
  • 3 slices bacon chopped
  • 1/2 onion medium chopped
  • 1 clove garlic chopped
  • 8 ounces ground beef
  • 5 ounces spinach frozen - thawed, squeezed dry, and chopped
  • 1 ounce bread day-old French - about 1 thick slice, crust removed
  • 1 large egg
  • 2 tbsp parsley chopped
  • 1 tbsp spicy mustard
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • 1/4 ttsp salt
  • 1 pinch ground black pepper

Equipment

  • Large mixing bowl
  • Skillet for cooking bacon and filling
  • Rolling pin for flattening the dough
  • Cutting board for preparing ingredients
  • Knife for chopping and slicing
  • Large pot for boiling Maultaschen
  • Slotted spoon for removing cooked Maultaschen

Method
 

Prepare the Dough:
  1. a. In a mixing bowl, combine 2 2/3 cups of all-purpose flour with 1/2 teaspoon of salt.
  2. b. Make a well in the center and add 2 large eggs and 1 tablespoon of oil.
  3. c. Gradually add 3 to 5 tablespoons of water while mixing until the dough forms.
  4. d. Knead the dough until it becomes smooth and elastic.
Prepare the Filling:
  1. a. In a skillet, cook 3 slices of chopped bacon until crispy.
  2. b. Add 1/2 medium chopped onion and 1 clove of chopped garlic to the skillet, sauté until translucent.
  3. c. Add 8 ounces of ground beef and cook until browned, breaking it into small pieces.
  4. d. In a separate bowl, combine the cooked meat mixture with 5 ounces of thawed, squeezed dry, and chopped frozen spinach.
  5. e. Add 1 ounce of day-old French bread (crust removed) and crumble it into the mixture.
  6. f. Mix in 1 large egg, 2 tablespoons of chopped parsley, 1 tablespoon of spicy mustard, 1/4 teaspoon of dried thyme, 1/4 teaspoon of dried marjoram, 1/4 teaspoon of salt, and a pinch of ground black pepper.
Roll Out the Dough:
  1. a. On a lightly floured surface, roll out the dough thinly.
  2. b. Cut the dough into squares or rectangles of your desired size.
Fill and Shape the Maultaschen:
  1. a. Place a portion of the prepared filling onto each dough square or rectangle.
  2. b. Carefully fold the dough over the filling to create a pocket.
  3. c. Seal the edges of the dough firmly to enclose the filling completely.
Cook the Maultaschen:
  1. a. Bring a large pot of salted water to a boil.
  2. b. Add the prepared Maultaschen to the boiling water.
  3. c. Cook them until they float to the surface, which usually takes about 5-7 minutes.

Notes

Ensure the dough is rolled out thin for better texture.
Seal the Maultaschen edges securely to prevent filling leakage.
Use a sharp knife for precise cutting of the dough.
Boil Maultaschen in batches for even cooking.
Keep the dough covered to prevent drying while assembling.
Experiment with different fillings for variety.
Freeze extra Maultaschen for later use.