Authentic German Maultaschen Recipe

Ingredients

For the Filling:
500g of ground beef
1 large onion, finely chopped
2 cloves of garlic, minced
2 slices of stale bread, soaked in water and wrung out
2 eggs
1 bunch of parsley, chopped
Salt and pepper to taste
For the Pasta Dough:
400g of all-purpose flour
4 eggs
1 tablespoon of vegetable oil
1 teaspoon of salt
Flour for dusting
For the Broth:
2 liters of beef broth
2 bay leaves
1 onion, quartered
2 cloves of garlic
Salt and pepper to taste

Steps and instructions

Begin by preparing the filling. In a large bowl, combine the ground beef, chopped onion, minced garlic, soaked bread, eggs, and chopped parsley. Season with salt and pepper, then mix until well combined. Set aside.
Next, prepare the pasta dough. In a large bowl, combine the flour, eggs, vegetable oil, and salt. Knead until a smooth dough forms. If the dough is too sticky, add a little more flour. Cover the dough and let it rest for about 30 minutes.
After the dough has rested, roll it out on a floured surface to about 1mm thickness. Cut the dough into 10cm squares.
Take a spoonful of the filling and place it in the middle of each dough square. Fold the dough over the filling to form a pocket, pinching the edges to seal.
Bring the beef broth to a boil in a large pot. Add the bay leaves, quartered onion, and cloves of garlic. Season with salt and pepper.
Carefully drop the Maultaschen into the boiling broth, reduce the heat, and simmer for about 20 minutes, or until the Maultaschen are cooked through.
Once cooked, remove the Maultaschen with a slotted spoon and serve hot, with a ladleful of the broth.

Tools for making

Large bowl - for mixing the filling
Rolling pin - for rolling out the pasta dough
Knife - for chopping the onion
Garlic press - for mincing the garlic
Spoon - for mixing the filling and scooping it onto the pasta dough
Pot - for boiling the beef broth
Slotted spoon - for removing the cooked Maultaschen from the broth
Ladle - for serving the Maultaschen with broth

Recipe variations

For a different filling, substitute the ground beef with ground pork, chicken, or turkey.
Add additional vegetables to the filling, such as spinach, mushrooms, or grated carrots.
For a vegetarian version, replace the meat with a mixture of chopped tofu, cooked lentils, or mashed potatoes.
Experiment with different herbs and spices in the filling, such as thyme, rosemary, or paprika, to add extra flavor.
Instead of a traditional pasta dough, use wonton wrappers or store-bought dumpling wrappers for a quicker preparation.
For a gluten-free option, use gluten-free flour or cornstarch in place of all-purpose flour in the dough.
Try baking the Maultaschen instead of boiling them. Brush them with melted butter and bake in a preheated oven at 180°C (350°F) for about 20-25 minutes, or until golden brown.
Serve the cooked Maultaschen with a sauce of your choice, such as tomato sauce, mushroom sauce, or a creamy garlic sauce.

Recipe overview

Welcome to this delicious recipe for Maultaschen, a scrumptious German dish that is often referred to as 'Swabian Ravioli'. This hearty meal consists of pasta dough pockets filled with a savory mix of ground beef, onions, garlic, and herbs, all simmered to perfection in a flavorful beef broth. It's a comforting and delightful dish that is perfect for any dinner table. In this recipe, you will start by preparing a filling that combines ground beef with fresh herbs, onions, and garlic. Then, you'll create a simple yet perfect pasta dough, which will be used to form pocket-like structures that hold the filling. Once your Maultaschen are sealed, they are gently simmered in a rich, aromatic beef broth. The end result is a dish that is a charming blend of textures and flavors, guaranteed to excite your taste buds. So roll up your sleeves and get ready to immerse yourself in the process of making Maultaschen!

Common questions

Can I use a different type of meat for the filling? Yes, you can use ground pork or a mixture of pork and beef if you prefer.
Can I make the pasta dough in advance? Yes, you can prepare the pasta dough ahead of time and store it in the refrigerator for up to 24 hours before rolling it out.
Can I freeze the Maultaschen? Absolutely! Once the Maultaschen are cooked and cooled, you can freeze them in an airtight container for up to 3 months. Just make sure to thaw them before reheating.
Can I use store-bought beef broth instead of making it from scratch? Yes, you can use store-bought beef broth if you prefer. Just make sure to adjust the seasoning to taste.
Can I serve Maultaschen with a sauce? While traditionally served with just the broth, you can also serve Maultaschen with a simple tomato sauce or mustard sauce if you prefer.

Serving dishes and utensils

Cutting board - For cutting and preparing ingredients.
Knife - For chopping onions, garlic, and parsley.
Large bowl - For mixing the filling ingredients.
Rolling pin - For rolling out the pasta dough.
Pot - For boiling the beef broth.
Slotted spoon - For removing the cooked Maultaschen from the broth.
Soup ladle - For serving the Maultaschen with broth.

Origin stories

Maultaschen, a delightful German specialty, are often referred to as "Swabian pockets," hailing from the Swabian region of Germany. What's amusing about these savory filled pasta pockets is their legendary origin. The story goes that the monks of the Maulbronn Monastery, during the fasting period of Lent, wanted to enjoy their meat without the prying eyes of God. Their solution was as creative as it was delicious - they concealed the meat inside these pasta pockets, creating the Maultaschen. The cheeky nickname for these dumplings - "Herrgottsbscheißerle", or "small God-cheaters" - is a humorous tribute to the crafty monks who created them.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.