German Maultaschen
This is a recipe that my parents used to make with us… They were and are still awsome
The Dough
2 cups flour
4 eggs
pinch of salt (to taste)
water (in case dough is too dry)
- put the flour and salt in a bowl
- scramble the eggs and add them to a well in the flour
- mix until the dough starts to come together
- turn the dough out onto a floured surface and start kneeding it.
- if the dough is too wet, add flour a spoon-full at a time and keep kneeding
- if the dough is too dry, sprinkle a few drops of water on it and keep kneeding
- The dough should be elastic and not stick to the surface
- the above process can be done in a stand mixer with the dough hook attachment
- put the dough in a zip top bag and let it rest for at least 30 minutes
The Broth
1 medium onion peeled and cut in half
3-4 ribs of celery
4 tbls Beef Bullion
- Add 1 gallon of water to a large stock pot
- Add all the ingrediants to the pot and bring to a boil while making the meat
The Meat
2 lb. ground beef
1 lb. ground port
1 cup diced onions
1 cup diced celery
~5 strips pre-cooked bacon (diced)
3/4 cups italian seasoned breadcrumbs(Vigo brand)
2 eggs
1 tsp salt
1/2 tsp pepper
2 tbls chopped fresh parsley
1 package frozen chopped spinach
- Saute bacon, onions and celery until translucent
- Combine all ingrediants until well mixed
Putting it all toghether
You’ll need a small dish of water for this step
At this point we will start rolling out the dough until it is rather thin. This works best when you
use a pasta machine. Start by setting the pasta machine to the biggest setting (My setting is 7).
pass the dough thrugh this setting… then fold the dough in thirds, rotate by 90 degrees and run
it thru again. Repeat this 2 more times. Next drop the machine one notch and run it thru again.
Repeat this until you get down to the 2nd or 3rd from the end.
Lay the rolled out dough on the lightly floured surface and cut it into 4" squares. In my case I cut
it down the middle lengthwise and then cut it into about 3" pieces (a pizza cutter works well here).
Take one tablespoon of the meat mixture and place it in the lower half of the dough square. Dip
your finger in the water and dampen the dough all around the outside edge. Carefully peal up the
dough and fold over trying to get as much air out as possible. Set on a plate and finish the rest
of the squares you’ve cut . Once the first part of dough is done, your broth should be boiling.
Carfully drop 8-10 of the maultaschen into the broth. Set a timer for 10 minutes and allow them to cook.
Repeat the process with the next quarter of the dough while the first batch is cooking.
When the timer is done, remove the finished maultaschen from the broth and place on a wire rack to cool.
When you’ve finished with all the dough, make meatballs out of the remaining meat and cook it in the broth.
To Serve
These are best served as a beef soup. Just make a fresh broth like you did above (don’t need as
much water/veges). You can also add additional herbs and seasonings to your taste…. warm up the
maultaschen in the fresh broth and server as a soup.. My family will generally eat 3-4 maultaschen
per serving.
This recipe makes about 70 maultaschen… There is a lot of work involved here so we make a bunch
of them at once. They freeze really well… place them on a parchment paper lined cookie sheet
(multiple layers separated by parchment is fine) and freeze them overnight. Place them in
ziptop bags (I acually use my food saver and vaccum seal them), label them and throw them back
in the freezer for the next time you want them.
We tend to do this as a family. My kids are in highschool and they generally help me with putting
them together and cooking them… If nothing else, they may read this in the future and remember
how we did it… Good Luck and Enjoy