Jul 142016
 

Do you know the authentic Maultaschen Swabian Pockets Recipe?  This local food specialty from the South of Germany, Swabia, are filled pockets or ravioli with meat and/or vegetable.
The classic filling is a mix of spinach and ground beef. Some recipes are using bratwurst filling, and some are without meat. There are different ways how to serve them. They taste delicious in a beef broth or fried in the pan with roasted onions or bread crumbs. Home made Maultaschen requires some cooking skills and time. You would need a ravioli cutter and a wide enough wooden board – In Germany you use special baking boards that can be easily  adjusted at the table’s edge so they won’t move around. Happy Cooking!

Maultaschen Swabian Pockets Recipe

Ingredients Maultaschen Swabian Pockets Recipe

Dough
350 g flour
1/2 tsp salt
3-4 eggs
1 tbsp vinegar

For the Filling:
150 g fresh or 100g frozen spinach
1 onion
1 1/2  German bun (some days old, not fresh)
200 ml warm milk

200 g ground pork or beef
2 tbsp parsley (chopped)
2 eggs, salt, pepper, nutmeg
1.5 l beef broth or water
fresh ground nutmeg and pepper

Cooking Instructions Maultaschen Swabian Pockets Recipe

– Beat eggs, 3 tbsp water, vinegar with a whisk and add bit by bit the flour; knead it then until you get a firm, smooth dough.
– Cover dough or wrap it it in foil and let rest for 30 minutes.
– Fresh spinach: Wash thoroughly, remove hard parts like stems and roots. Defrost frozen spinach.

For the Filling
– Soak roll in milk and squeeze all milk out. Bun should not have any liquid in it.
– Peel onions and chop it finely.
– Melt butter in a skillet; add onions, chopped parsley, spinach and bun; saute for some minutes
– Add ground beef, spice with salt, pepper and nutmeg, mix well, then take off  and let cool off a bit.
– Now roll the dough (on a wooden board with some flour) and with a special roller make 15cmx15cm (6inches x6inches) squares. Dough should not be thicker than 3mm (1/4 inch).
– Brush water or egg white on the edges.
– Place 1-2 tbsp of the filling on each square.
– Fold the squares to a triangle and press the edges firmly together. Now cook them either in water or broth.
– Bring water with some salt  (or the broth) to a boil and place pockets inside, they are done when they float on the surface.
– Remove them from water by using a slotted spoon.

– Melt butter in a skillet and roast them on both sides slightly, in a separate pan roast bread crumbs.
– Sprinkle Maultaschen with parsley and the breadcrumbs.

Servings Options
– With roasted onion rings,
– fried in butter.
– with roasted breadcrumbs,
– brown gravy,
– in a broth,
– with potato salad or fried potatoes. Never forget to sprinkle with parsley.

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