Maultaschen German Meat Filled Pasta Dumplings Food

GERMAN MAULTASCHEN (SWABIAN RAVIOLI) RECIPE - (5/5)

Steps:

• Make Dough: In a bowl, mix all ingredients. Turn out onto a floured work surface and knead dough until firm and smooth. Wrap dough in a damp dishcloth and refrigerate at least 2 hours. Make Filling: In a medium skillet, lightly fry onion in oil. Transfer cooked onions to a large bowl, add remaining ingredients and mix until thoroughly combined. Make Dumplings: On a floured work surface, roll out chilled dough into a thin rectangular sheet of 24 by 8 inches. Use a pastry wheel or knife to cut rectangle in half lengthwise to make two long, thin rectangles. Spoon out meat filling, one heaping tablespoon at a time, onto one long strip of dough at 2-inch intervals. Place remaining dough strip on top, pressing down firmly around heaps of meat filling to seal. Use pastry wheel or knife to cut dough into square dumplings. Cook Broth and Dumplings: Bring beef broth to a simmer in a stock pot over medium heat. Transfer dumplings to simmering broth. Cook until dumplings float and are al dente, soft but firm, 15 minutes. To serve, ladle broth into soup bowls, then add 2 dumplings to each bowl. Garnish with chives and fried onions.

MAULTASCHEN (GERMAN MEAT-FILLED PASTA DUMPLINGS)

Steps:

• If using fresh spinach, bring a pot of water to a boil.
• Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible.
• If using frozen spinach, simply thaw and squeeze out the liquid in a colander.
• Chop finely.
• Heat the butter or oil in a sauté pan and sauté the onions over medium heat till translucent.
• Add the ground beef and sauté till just cooked through.
• Drain excess oil and allow to cool.
• Mix the spinach and ground beef mixture together in a bowl.
• Drain the bread and squeeze dry.
• Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper.
• Add 3-4 eggs and mix or knead to form a paste.
• Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half.
• Press down on edges to seal.
• Cook for 8-10 minutes in rapidly boiling, salted water.
• Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter.
• VARIATIONS:.
• Use different types of bread for different flavors: rye, whole wheat, or stale rolls.
• Substitute ground chicken or lamb for the ground beef. A.
• Add a little minced ham or sausages for extra flavor.
• Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.

OMA REICH'S MAULTASCHEN - ADDICTING GERMAN STUFFED DUMPLINGS

Steps:

• Bring oil and spinach to low.
• Add onion, parsley, oatmeal, salt and pepper.
• Simmer for 10 min, and let cool in fridge.
• After spinach mixture is cool add two pounds of ground chuck or round and the 4 eggs.
• Return mixture to fridge until ready.
• Make the dough:.
• Combine water salt and eggs.
• Add 1+cup of flower until at "perfect" consistency.
• Divide into three balls, Roll out one at a time to about 1/16th inch thick.
• Place about 1inch balls onto rolled out dough and for rectangular ravioli shaped dumplings. Roll and use fork to crimp the ends. Dumpling ending at about two inches long. (feel free to be creative on the shape).
• Boil slowly for 12 minutes.
• Serve in chicken broth, or freeze for later.