Sep 222012
 

 

Maultaschen Swabian Pockets Recipe – Filled with Spinach and Beef -  Local specialty from the South of Germany, from Swabia; they are filled pockets 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!

1x1.trans Maultaschen Swabian Pockets Recipe

Ingredients
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 minced 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
- 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 bun 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.
- Take them out with a slotted spoon.
- Melt butter in a skillet and roast them on both sides slightly; in a separate skillet roast bread crumbs.
- Sprinkle Maultaschen with roasted breadcrumbs and serve them with lettuce.
You also can serve them with roasted onion rings or a brown gravy of your choice. Serve them in the broth with the chives, or with golden brown roasted onion rings, and lettuce.

            

1x1.trans Maultaschen Swabian Pockets Recipe
1x1.trans Maultaschen Swabian Pockets Recipe

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