Swabian Maultaschen
Swabian stuffed pasta with meat, spinach, ham, and bread, gently cooked in vegetable broth. Makes five servings.
Maultaschen are stuffed pasta pockets associated with Swabia. This version combines ground beef and pork with spinach, cooked ham, and white bread. Hands-on preparation time is an estimate; the dough rests for 30 minutes before rolling.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make and rest the dough
Combine the flour, 3 eggs, olive oil, and salt. Knead until smooth, cover, and leave to rest for 30 minutes.
Ready to continue when: The dough is smooth and has rested covered for 30 minutes.
30 min - 02
Sauté the onion and spinach
Melt the butter in a pan and sauté the chopped onion and spinach until soft.
Ready to continue when: The onion and spinach are soft.
10 min - 03
Mix the filling
Soak the white bread and squeeze it out well. Mix it with the ground beef and pork, cooked ham, sautéed spinach and onion, the remaining egg, and Dijon mustard.
Ready to continue when: The bread is incorporated and the filling is evenly mixed.
5 min - 04
Roll, fill, and seal
Roll the dough into a thin sheet and cut it into rectangles. Portion the filling onto the dough, fold it over, and press the edges firmly to seal.
Ready to continue when: The edges are firmly sealed, with no filling visible at the seams.
20 min - 05
Cook in the broth
Bring the vegetable broth to a gentle simmer. Add the Maultaschen and cook gently for 10–15 minutes, until they float.
Ready to continue when: The Maultaschen float in the broth when cooking is complete.
15 min - 06
Serve
Serve the Maultaschen in the broth and, if desired, finish with chopped fresh chives.
Ready to continue when: The pasta pockets are served in broth, with chives scattered over them if using.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.