Authentic German Maultaschen

Kimberly Killebrew

Authentic Maultaschen just the way you know and love them from Germany! Save time by making and freezing the meat filling in advance, following our tips about the pasta dough, and make a double batch while you're at it and freeze the Maultaschen so you can grab, thaw and cook them whenever the craving comes calling!

Print Recipe

5 from 147 votes

Prep Time 1

Cook Time 30

Total Time 1 30

Course Entree, Main Dish

Cuisine German

Servings servings

Calories 350 kcal

Ingredients

1 1/2 pounds fresh pasta sheets , cut into approx 3 1/2 x 3 1/2 inch squares
OR 52 wonton wrappers , look for ones that contain egg in the ingredients (this is quicker, easier and tastes exactly the same *see blog post for more info)
1/2 pound ground pork (see note about grinding your own meat)
1/2 pound ground beef (see note about grinding your own meat)
1 1/4 teaspoons salt
1/2 teaspoon white pepper , freshly ground
1/4 teaspoon black pepper , freshly ground
1/3 teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)
1/3 teaspoon ground ginger
1/3 teaspoon dried marjoram
1/4 teaspoon mustard powder
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
1 1/2 tablespoons non-fat milk powder (a standard ingredient in sausage-making, it helps bind the meat mixture, helps the cooked meat retain moisture and enhances the flavor)
1/2 cup finely chopped parsley
1 tablespoon butter
1 medium yellow onion , very finely chopped
1 clove garlic , minced
1 bunch (6-8 ounces or 200 grams) spinach
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground nutmeg
8 ounces slightly stale crusty white bread (or fresh croutons) , chopped, placed in a bowl and softened with a few tablespoons of milk (squeeze out excess milk once softened)

Instructions

**See the blog post for step-by-step photo instructions**
Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.
Mix the meat on low-medium speed for a few minutes (be careful not to
over-mix) until the mixture is emulsified. Meaning if you take a clump of
meat and pull it apart with your fingers you should see tiny threads pulling
apart. Set the meat mixture aside until ready to use.
Note: If you're using pre-ground store-bought beef and pork it may not
emulsify properly because of a lower fat content, in which case don't worry
about it and just move on to the next step.
Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make
another batch of Maultaschen.
Boil the spinach for 1-2 minutes. Drain and rinse under cold water,
thoroughly squeeze out the water and very finally chop it. Set aside.
In a frying pan, heat the butter and saute the onion until soft and
translucent, 5-7 minutes. Add the garlic and parsley and cook for another minute or
two. Let the mixture cool down so it's not super hot.
Put the meat mixture in a large bowl along with the
onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and
eggs. Use a stand mixer or your hands to thoroughly combine the mixture.
NOTE: If you prefer an even finer texture you can
run about one third or so of this mixture through the blender and then stir it
back in to the rest of the mixture.
For the dough you can either use prepared sheets of pasta dough or you can
use a shortcut: Wonton wrappers. Wonton wrappers are just basic
pasta dough (flour, eggs, water) and they're already pre-cut into just the
right sized squares which makes them super convenient. And they're vastly cheaper than buying pre-made sheets of fresh pasta.
Place a small spoonful of Maultaschen filling on a square of
fresh pasta dough (about 3 1/2 x 3 1/2) leaving about 1/4 inch of space from the
edges. Brush the edges with the egg, place another pasta square on top
and press down with your fingers to seal.
To ensure the edges are sealed tightly you can either use a
fork to press the edges together or use a fluted pastry/pasta cutter wheel
to make pretty edges.
How to Freeze Maultaschen: For convenience you can
freeze the Maultaschen at this point. Lay them out in a single layer on a
lined cookie sheet and freeze them. Once frozen remove them and put them
in an airtight container or ziplock bag and freeze for up to 3 months.
To cook the Maultaschen: Bring a large pot of lightly
salted water to a low boil. Working in batches so as to not overcrowd,
place the Maultaschen in the pot and keep the water at a very gentle
simmer. Simmer for 10-15 minutes.
Remove the Maultaschen with a slotted spoon and transfer them to a colander
to drain.
To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup.
There are other populars ways to serve Maultaschen (see blog post) and those recipes will follow!

Notes

If you're grinding your own meat: Pork shoulder is an ideal cut because it
has a good ratio of fat to muscle. Also when choosing a cut of beef (I
get whatever's on sale) don't be afraid if it's a fatty cut. That fat
will help bind the meat when you mix it to create the ideal texture.

Advance Preparation: You can save a lot of time by making the meat mixture in advance (the ground meat and spices) and freezing it until ready to use. You can also freeze the finished Maultaschen before they're cooked. See note in directions.

Nutrition

Keyword Maultaschen

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