Homemade Maultaschen
1 hour 30 min. Recipe Yield:
12 servings Difficulty:
Medium recipe
Homemade Maultaschen is a recipe from German cuisine, a traditional recipe from Swabian cuisine, which is often prepared for Easter. According to legend, monks tried to hide the consumption of meat by mixing it with spinach. In any case, Maultaschen is an excellent semi-finished product, which is mainly bought in the store. Of course, you can buy Maultaschen in Germany and then cook it as you like, but it is not difficult to cook it yourself. Maultaschen is added to the broth, pre-cut, or not cut. Maultaschen is also prepared with vegetables, fried with onions and eggs, with mushrooms and herbs. Maultaschen is a lifesaver, they can be prepared in advance, boiled, cooled and then stored in the freezer, and when you need to take it out, defrost, cut and cook. Maultaschen are prepared not only with meat filling, they can also be vegetarian, can be with cheese and spinach. Maultaschen can be shaped in two ways: like a roll or like ravioli.
Homemade Maultaschen Recipe Ingredients
Recipe for Making Homemade Maultaschen
The recipe for homemade maultaschen is very simple. Mix flour with semolina and salt. Then add the remaining ingredients and knead the dough like pasta. Wrap the dough in cling film and put it in the refrigerator.
While the dough is resting, prepare the filling. Mix the two types of minced meat, remove the casing from the sausages, and mix the minced meat with the two types of minced meat. Add finely chopped onion, parsley, eggs and chopped spinach to the minced meat. Soak the bread in warm milk and add to the filling, add salt and pepper and mix everything well.
Divide the rested dough into two, it will be easier to work with. Sprinkle the table with wheat or corn flour. Roll out the dough into a thin rectangular layer, spread half of the filling over the surface of the dough, not reaching one edge by about 4-5 cm, grease this edge with water. Roll the prepared layer of dough with minced meat into a roll, and then cut into pieces of about 8-10 cm.
Press the edges of the dough well, as on vareniki, pelmeni or ravioli. Pour water into a saucepan and put on high heat. When the water boils, add salt and reduce the heat to medium, the water should not boil too much. Place the Maultaschen in portions into the saucepan and cook, stirring occasionally for 8-10 minutes. The Maultaschen are ready, they can be poured with broth or fried with vegetables, or they can be frozen and used as needed.