Maultaschen Recipe

Have you ever had Maultaschen? This German stuffed pasta – which translates to “mouth bags” in German – is layers of spiced meat blend and pasta dough.

Maultaschen is often referred to as German dumplings and gets served in a simple broth or pan-fried with some butter and caramalised onions.

This recipe might be a few steps to make, but it’s definitely worth the effort!

Required Kitchen Utensils:

• Bowls for fillings
• Large pot (for cooking the Maultaschen)
• Frying Pan (for onion topping)
• Piping bags + scissors or knife to cut
• Large cutting board (for dicing onion, rolling out and cutting the dough)
• Brush for the eggs
• Nutmeg grater
• Cling film to cover the dough

Required Ingredients (Meat Filling):

• Pasta-Dough
• 160 gram ground meat (mix of pork (30%) and beef (70%))
• 1 & 1/4 onions
• 1 tea spoons garlic powder
• 1 cups ofParsley
• 3 table spoons of breadcrumbs
• 2 eggs
• 1/4 tea spoon of pepper, 1/2 tea spoon of salt
• 1/4 tea spoons of nutmeg powder
• 15ml (0,5oz) of fresh milk
• Butter

160 grams of meat serves 4 people.

How to Make Maultaschen – Step by Step Instructions

If you don’t want to make your own pasta dough, you can also use store bought pasta dough and just prepare the filling!

Now it’s time to prepare the filling.

• Finely chop the onions into small pieces.
• In a large mixing bowl, combine the chopped onions, ground meat, 1 egg, parsley, salt, pepper, nutmeg, breadcrumbs, and milk.
• Mix everything thoroughly with clean hands. If the mixture feels too wet, add a little more breadcrumbs until it reaches a firm consistency.
• Divide the dough into 4 to 6 equal portions.
• Lightly beat the remaining egg and brush the egg wash along the edges of the dough.
• Spread the meat filling evenly over the dough, staying within the brushed edges.
• Carefully roll up the dough and press the edges firmly to seal.
• Use a fork to gently crimp and secure the edges.
• Bring a large pot of lightly salted water to a gentle boil, then reduce the heat so the water is just simmering.
• Carefully add the first batch of Maultaschen and let them cook for about 10 minutes.
• Stir occasionally with a wooden spoon to prevent them from sticking to the bottom of the pot.
• Once the Maultaschen rise to the surface, they are almost ready.
• Finish by pan-frying them in butter for about 20 seconds on each side until lightly golden, and serve with gently caramelised onions cooked slowly in butter and olive oil.

Serve your homemade Maultaschen hot and freshly prepared, accompanied by a selection of seasonal, crisp salads of your choice.