Maultaschen (Swabian Filled Pasta Pockets)

• Beef broth1500 ml
• Oil15 ml
• Parsley2 tbsp chopped
• Nutmegpinch
• Spinach200g cooked, squeezed dry
• Water50-70ml lukewarm
• Onion1 small
• Chivefor garnish
• Butter2 tbsp (for frying)
• Egg3 large
• Flour300g
• Black pepperto taste
• Breadcrumb50g
• Smoked ham100g finely diced
• Ground meat250g
• Saltto taste

How to Make It

• 1

  On a clean work surface, mound 300g all-purpose flour, make a well in the center, and crack in 2 large eggs. Gradually incorporate the flour, adding about 50-70ml lukewarm water, kneading for 10-15 minutes until you have a smooth, elastic dough. Wrap in plastic wrap and let it rest for 30 minutes at room temperature – this helps the gluten relax for easier rolling.

• 2

  Prepare the filling (Part 1): Squeeze 200g cooked spinach (or fresh blanched) very dry and chop finely. In a pan, sauté 1 finely diced small onion in 15ml oil until translucent, about 5 minutes, ensuring it's soft but not browned.

• 3

  Prepare the filling (Part 2): In a large bowl, combine 250g ground beef (or mixed pork/beef), the squeezed and chopped spinach, the sautéed onion, 100g finely diced smoked ham (or bacon), 50g breadcrumbs, 2 tablespoons chopped fresh parsley, 1 egg, and a generous pinch of nutmeg, salt and black pepper. Mix thoroughly until well combined.

• 4

  Assemble Maultaschen: Roll out the rested dough very thinly (about 1-2mm thick) into a large rectangle (approx. 40x50cm). Spread the meat and spinach filling evenly over one half of the dough rectangle, leaving a 1-2cm border along the edges.

• 5

  Fold the other half of the dough over the filling and press the outer edges firmly to seal, pushing out any air pockets. With the side of your hand or the handle of a wooden spoon, press firm sealing lines through the filling to mark a grid of 8x10cm rectangles. Cut along these pressed lines with a knife or pastry wheel. Then crimp every cut edge firmly with a fork so each piece is fully sealed and does not open during poaching.

• 6

  Cook Maultaschen: Bring a large pot of salted water or 1500ml beef broth to a gentle simmer. Carefully drop the Maultaschen into the simmering liquid (don't overcrowd the pot) and poach for 10-12 minutes, until they float to the surface and are tender. Remove with a slotted spoon.

• 7

  Serve or Fry: Maultaschen are often served simply in a clear beef broth, garnished with fresh chives. Alternatively, for a 'geröstet' (roasted) version, slice them and pan-fry in 2 tablespoons of butter until golden brown, about 3-4 minutes per side.