Cooking Lucid
Maultaschen
Swabian pasta pockets stuffed with meat, spinach, and bread — 'God-cheaters' said to hide meat from the Lord during Lent. Served in broth or pan-fried with onions.
Prep 45 min
Cook 20 min
Total 1h 5m
Serves 6
Ingredients
Step 1 — Pasta dough
- 3 cups all-purpose flour
- 3 eggs
- 1 tbsp olive oil
- ½ tsp salt
- Water as needed
Step 2 — Filling
- ½ lb ground beef
- ½ lb ground pork
- 2 cups fresh spinach (wilted, squeezed dry)
- 1 small onion (minced)
- 2 slices stale bread (soaked in milk, squeezed)
- 1 egg
- ½ tsp nutmeg
- Salt and pepper
Step 3 — Serve
- 6 cups beef broth
- 2 tbsp butter (for frying, optional)
- 1 onion (sliced, for frying, optional)
- Fresh chives
Instructions
- 1
Make the dough and filling
Knead flour, eggs, oil, salt, and water into a firm dough; rest 30 minutes. Cook filling ingredients together, season with nutmeg, salt, and pepper. Cool completely.
- 2
Fill and shape
Roll dough thin. Spread filling on one half, fold over, and press between mounds to seal individual pockets. Cut into squares.
- 3
Cook and serve
Simmer Maultaschen in salted water or broth 10–12 minutes until they float. Serve in broth, or pan-fry in butter with onions until crisp. Garnish with chives.
Nutrition per serving: 420 cal · 24g protein · 42g carbs · 18g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
