Maultaschen Swabian Pockets Food

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MAULTASCHEN (SWABIAN POCKETS)



Maultaschen (Swabian Pockets) image

It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, I[rst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the champion- ship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.

Provided by Anne Edgell

Categories     Lunch/Snacks

Yield 4 serving(s)

Number Of Ingredients 17

2 3/4 cups flour
4 eggs
to taste salt
1 tablespoon butter
6 slices bacon, cut into cubes
3 onions, med -- diced
1/4 lb sausage, Italian sweet
1 hard roll, without crust
1/2 lb spinach, cooked
1/2 lb meat, Ground
1 cup Farmer's sausage, diced
3 eggs
3 tablespoons parsley, fresh -- chopped
salt
pepper, black --
1 egg
3 tablespoons milk, canned

Steps:

  • Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough.
  • Then add a little water and knead until it has a firm but elastic consistency.
  • To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together.
  • The filling should be very spicy indeed.
  • On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough.
  • Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond- shaped 'Maultaschen'.
  • The process is similar to making ravioli.
  • Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, depending upon the size of the 'Maultaschen'.
  • They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain.
  • Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown and empty the contents of the skillet over the 'Maultaschen' on the serving dish.
  • Serve with slippery potato salad or a mixed green salad.

AUTHENTIC SWABIAN MAULTASCHEN



Authentic Swabian Maultaschen image

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!

Provided by Kimberly Killebrew

Categories     Entree     Main Dish

Time 1h30m

Number Of Ingredients 24

1 1/2 pounds fresh pasta sheets (, cut into approx 3 1/2 x 3 1/2 inch squares)
OR 52 wonton wrappers
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
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)

Steps:

  • **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 toover-mix) until the mixture is emulsified. Meaning if you take a clump ofmeat 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 ortwo. 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!

Nutrition Facts : ServingSize 2 Maultaschen, Calories 350 kcal, Carbohydrate 39 g, Protein 17 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 106 mg, Sodium 526 mg, Fiber 2 g, Sugar 2 g

MAULTASCHEN (GERMAN MEAT-FILLED PASTA DUMPLINGS)



Maultaschen (German Meat-Filled Pasta Dumplings) image

Maultaschen are a Swabian specialty from southwest Germany. You can make your own wrappers but it is easier to just buy a package already made.

Provided by Alskann

Categories     German

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb spinach (fresh or frozen)
2 tablespoons butter or 2 tablespoons oil
1/2 medium onion, minced
1 cup ground beef
3 -4 slices good quality bread, soaked in
milk or water
1/4 teaspoon nutmeg
salt & pepper, to taste
3 -4 eggs, beaten
1 (12 ounce) package wonton wrappers (I prefer the round ones but square will work)
1 egg, beaten with a little
water

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.

Nutrition Facts : Calories 454.4, Fat 13.1, SaturatedFat 5.7, Cholesterol 234.4, Sodium 815.2, Carbohydrate 64.7, Fiber 4.7, Sugar 2.3, Protein 19.5

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