Swabian Maultaschen Recipe
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- 500 g minced meat (beef or beef/pork mix)
- 4 Bratwurst style sausages
- 4 stripes of smoked bacon
- 6 eggs
- 500g wheat flour
- 300g fresh spinach
- 4 medium sized carrots
- 1 large onion
- 1 baguette
- 2 tablespoons unsalted butter
How to make Swabian Maultaschen
Maultaschen is a Swabian dish which consists of dough pockets with a meat filling similar to Chinese dumplings or Italian Ravioli, just a bit bigger .They are traditionally eaten during fasting time and Good Friday to deceive God as the eaten meat is hidden in the pasta dough.
- Chop up the onion, carrots and bacon
- Put butter into pan and fry the onions, carrots and bacon until slightly golden
- Soak the baguette with water, let it rest for a while and squeeze out
- Chop up the Bratwurst sausages put together with minced meat and wet bread.
- Add the fried onion, carrots and bacon to the meat mixture
- Chop up the spinach (not too much), add to the mixture.
- Add 3 raw eggs, knead the mixture until smooth
- Season with parsley, nutmeg, salt and pepper
- Add 3 raw eggs to 500g of flour
- Knead until you get a relatively hard and smooth consistency adding a bit water as necessary
- Use a Pasta Machine to flatten out the dough or alternatively roll out the dough to the thickness of lasagna dough aproximately
Put it all together:
- Cut out approx. 10cm by 20cm rectangles of the dough
- Place 1-2 tablespoons of filling onto one side of the cut out dough rectangle
- Fold over the other side and press together the edges so that no filling comes running out
- Repeat this with the rest of the dough and the filling
- Bring a big pot of salted water to the boil
- Boil the Maultaschen for about 10 minutes
Serve them in a meat broth.
Or fry them with a bit of mixed egg yolk and egg white on each side. Serve them with Swabian potato salad.