[{"data":1,"prerenderedAt":427},["ShallowReactive",2],{"recipe:maultaschen":3,"recipe:country:germany":212},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":39,"serveWith":49,"storage":51,"faq":52,"equipment":68,"baseServings":74,"prepMinutes":75,"cookMinutes":76,"restMinutes":77,"difficulty":78,"course":79,"diet":81,"mainIngredients":82,"ingredients":87,"instructions":157,"nutrition":186,"images":194,"keywords":204,"publishedAt":210,"updatedAt":210,"authorSlug":211},"maultaschen","Maultaschen (Swabian Filled Pasta Pockets)","Maultaschen","MOWL-tash-en","germany","Swabia","🥟","Hand-cut squares of egg pasta stuffed with spinach, sausage meat and soaked bread, poached in broth or sliced and fried with onions until the edges catch.","Maultaschen are big Swabian pasta parcels — roughly the size of a playing card — filled with a soft mixture of spinach, minced pork, smoked bacon, soaked bread rolls and enough nutmeg and parsley to keep it from tasting heavy. They can be eaten two completely different ways: floated in clear beef broth with chives as a light bowl, or sliced and fried in butter with onions until the cut faces go brown and crisp. The dough is a plain egg pasta rolled thin enough to see your hand through, and the filling is deliberately loose and bread-bound rather than dense, which is why a Maultasche tastes closer to a dumpling than to ravioli.","Maultaschen belong to Swabia, the southwest corner of Germany, and no other region makes a serious claim to them. The best-known origin story attaches them to the Cistercian monastery of Maulbronn, where monks are said to have chopped meat into spinach and hidden it inside pasta so it could not be seen during Lent — which is why the dish carries the affectionate nickname Herrgottsbscheißerle, roughly \"little God-cheaters\". It is a good story, repeated everywhere in the region, and it is folklore rather than documented history; what is documented is that Maultaschen appear in Swabian sources from the eighteenth century onward and that they became a Lent and Maundy Thursday dish regardless of how they got there.\n\nThe practical logic is unmistakable, though. This is a leftovers dish. Stale bread rolls, the end of a bunch of spinach, whatever sausage meat or roast scraps the kitchen had, all bound with egg and wrapped in dough that stretches a small amount of meat across a lot of people. Swabian cooking is full of that thinking, and Maultaschen are its most successful expression — so successful that in 2009 the European Union granted Schwäbische Maultaschen protected geographical indication status, which means the name on a package legally ties the product to the region.\n\nHow you serve them marks you out. In der Brühe means poached and served in clear broth, which is the Sunday and holiday form. Geschmälzt means cut into wide strips and tossed with butter-fried onions. Geröstet means sliced and fried until browned, often with beaten egg poured over — a Monday dish built on Sunday's leftovers. Swabians will eat all three, argue about which is correct, and agree only that a bought Maultasche is never as good as a homemade one, which in this case happens to be true: the industrial filling is denser and the dough thicker.",[15,16,17,18],"Filling bound with milk-soaked bread rolls, the traditional way, so it stays soft instead of turning into a meatball inside pasta.","Dough hydration and resting time given precisely — this is the point where homemade Maultaschen usually fail.","Both classic services covered: poached in broth, and sliced and fried with onions the next day.","Sealing technique that actually holds, including the water trick that stops parcels bursting in the pot.",[20,21,22,23,24,25],"Squeeze the cooked spinach until it is genuinely dry, then squeeze again. Wet spinach thins the filling, and a wet filling soaks through the dough and tears it.","Rest the dough at least 30 minutes at room temperature. Unrested dough springs back as you roll and you will never get it thin enough.","Roll to about 1–1.5 mm — thin enough that a hand under the sheet shows through. Thick dough is the single biggest difference between homemade and good.","Brush water only on the sealing edges, not across the whole sheet, and press out air pockets from the filling outwards before you close a parcel.","Poach at a bare shiver, never a rolling boil. Hard boiling splits the seams and empties the filling into your broth.","Make double and freeze half raw on a tray, then bag them. They go straight from freezer to simmering broth with about four extra minutes.",[27,31,35],{"original":28,"swap":29,"note":30},"Stale bread rolls soaked in milk","80 g coarse dry breadcrumbs soaked in 120 ml milk","Breadcrumbs absorb faster, so let the mixture stand only 5 minutes. The texture is slightly denser but perfectly good.",{"original":32,"swap":33,"note":34},"Minced pork and smoked bacon","Meat from cooked bratwurst removed from the casings, or leftover roast pork finely chopped","Traditional Swabian practice, and better than it sounds — already-seasoned sausage meat gives the filling more depth than raw mince.",{"original":36,"swap":37,"note":38},"Beef broth for poaching","Vegetable broth","Needed if you make a meatless filling, and it keeps the broth version lighter. Season it more assertively — vegetable broth tastes flatter under a rich filling.",[40,43,46],{"name":41,"description":42},"Maultaschen geröstet","The leftovers version: slice cooked Maultaschen into thick strips and fry in butter with onions until the cut faces are brown, then pour over two beaten eggs and let them set.",{"name":44,"description":45},"Vegetarian Maultaschen","Swap the meat for sautéed mushrooms and extra spinach with grated cheese and a heavier hand on the nutmeg. Common in Stuttgart restaurants and not a modern gimmick.",{"name":47,"description":48},"Maultaschensalat","Cold sliced Maultaschen dressed with vinegar, oil, onion and chives, exactly like a Swabian potato salad. Summer picnic food across the region.",[50],"Clear beef broth with chives for the poached version, or Swabian potato salad and a green salad if you fry them.","Cooked Maultaschen keep 3 days refrigerated; store them out of the broth so the dough does not turn to mush, and reheat in fresh hot broth for a few minutes. Raw parcels freeze best: lay them apart on a floured tray, freeze solid, then bag them for up to 3 months and cook from frozen with four extra minutes. Cooked and frozen they survive but the dough softens noticeably. Fried Maultaschen do not keep well — the crisp faces go leathery within hours.",[53,56,59,62,65],{"question":54,"answer":55},"Why did my Maultaschen burst while cooking?","Two usual causes: air trapped inside the parcel, which expands in hot water and forces the seam open, or water at a rolling boil. Press the filling flat and push air out towards the open edge before sealing, seal along a water-brushed border with firm finger pressure, and poach at a temperature where the surface barely trembles.",{"question":57,"answer":58},"Can I use wonton or lasagne sheets instead of making dough?","Fresh lasagne sheets work reasonably well — cut them into 10 cm squares and use them exactly like homemade dough. Wonton wrappers are too thin and too small, and they dissolve in broth. Neither gives the springy chew of Swabian egg dough, but lasagne sheets get you most of the way in a fraction of the time.",{"question":60,"answer":61},"What is the difference between Maultaschen and ravioli?","Size and filling. A Maultasche is roughly 8 x 10 cm, several times larger than ravioli, and the filling is bread-bound and soft rather than a dense cheese or meat paste. Maultaschen are also usually served in broth or fried in strips, whereas ravioli are dressed in a sauce.",{"question":63,"answer":64},"Can I make the filling without meat?","Yes. Replace the pork and bacon with 300 g of finely chopped sautéed mushrooms plus an extra 200 g of spinach, and add 60 g of grated hard cheese for savouriness. Keep the soaked bread and the egg, since they are what binds the filling rather than the meat.",{"question":66,"answer":67},"How far ahead can I assemble them?","Assembled raw parcels hold about two hours at room temperature on a floured cloth, or six hours refrigerated on a floured tray under a towel. Longer than that and the moisture from the filling starts to soften the dough at the base. For anything beyond a few hours, freeze them raw instead.",[69,70,71,72,73],"Rolling pin or pasta machine","Large bowl","Wide pot for poaching","Pastry brush","Slotted spoon",4,60,20,30,"medium",[80],"main",[],[83,84,85,86],"flour","eggs","spinach","ground-pork",[88,93,97,99,104,107,111,114,119,122,126,129,131,134,136,140,143,147,153],{"ref":83,"qty":89,"unit":90,"name":91,"group":92},300,"g","plain flour","For the dough",{"ref":94,"qty":95,"unit":90,"name":96,"group":92},"semolina",50,"fine durum semolina",{"ref":84,"qty":74,"unit":98,"name":84,"group":92},"piece",{"ref":100,"qty":101,"unit":102,"name":103,"group":92},"olive-oil",1,"tbsp","oil",{"qty":101,"unit":105,"name":106,"group":92},"tsp","fine salt",{"ref":85,"qty":108,"unit":90,"name":109,"group":110},400,"fresh spinach (or 250 g frozen leaf spinach, thawed)","For the filling",{"qty":112,"unit":98,"name":113,"group":110},2,"stale white bread rolls, torn into pieces",{"ref":115,"qty":116,"unit":117,"name":118,"group":110},"milk",150,"ml","milk, warm",{"ref":86,"qty":120,"unit":90,"name":121,"group":110},250,"minced pork",{"ref":123,"qty":124,"unit":90,"name":125,"group":110},"smoked-pork",100,"smoked bacon or cooked smoked pork, finely chopped",{"ref":127,"qty":101,"unit":98,"name":128,"group":110},"onion","onion, finely diced",{"ref":130,"qty":76,"unit":90,"name":130,"group":110},"butter",{"ref":132,"qty":74,"unit":102,"name":133,"group":110},"parsley","flat-leaf parsley, finely chopped",{"ref":84,"qty":101,"unit":98,"name":135,"group":110},"egg, for binding the filling",{"ref":137,"qty":138,"unit":105,"name":139,"group":110},"nutmeg",0.5,"nutmeg, freshly grated",{"ref":141,"qty":101,"unit":105,"name":142,"group":110},"marjoram","dried marjoram",{"qty":144,"unit":145,"name":146,"group":110},null,"to taste","salt and freshly ground black pepper",{"ref":148,"qty":149,"unit":150,"name":151,"group":152},"stock",1.5,"l","clear beef stock, for poaching and serving","To serve",{"ref":154,"qty":155,"unit":102,"name":156,"group":152},"chives",3,"chives, finely sliced",[158,163,166,170,173,176,179,183],{"title":159,"text":160,"timerSeconds":161,"tip":162},"Make the dough","Mix the flour, semolina and salt in a bowl, add the eggs and oil, and work it into a stiff dough. Knead firmly on the worktop for 8 minutes until it stops being tacky and springs back slowly when pressed. Wrap it and rest at room temperature for 30 minutes.",1800,"The dough should feel noticeably harder than pasta dough looks in videos. If it is soft enough to sag, work in more flour a spoonful at a time.",{"title":164,"text":165},"Cook and dry the spinach","Wilt the spinach in a dry hot pan for 2 minutes until it collapses, tip it into a sieve and cool under cold water. Squeeze it out in your fists until no more liquid comes, then chop it finely and squeeze again — the filling fails if the spinach is wet.",{"title":167,"text":168,"tip":169},"Build the filling","Soak the torn bread rolls in the warm milk for 10 minutes, then squeeze out the excess and crumble them into a bowl. Fry the onion in the butter until soft and translucent but not coloured, and add it with the minced pork, smoked bacon, spinach, parsley, egg, nutmeg and marjoram. Season generously and mix with your hands until it holds together.","Fry a teaspoon of the filling and taste it before you fill anything. Under-seasoned filling cannot be fixed later.",{"title":171,"text":172},"Roll the dough thin","Cut the dough in half and roll each piece on a floured surface, or run it through a pasta machine down to the second-thinnest setting, until you can see your hand through the sheet. Aim for about 1 mm — roughly 40 x 50 cm per half.",{"title":174,"text":175},"Fill and seal","Spoon walnut-sized mounds of filling in two rows along one half of the sheet, about 8 cm apart. Brush water in the gaps between them, fold the empty half over the top, and press down firmly around each mound, pushing air outwards before sealing.",{"title":177,"text":178},"Cut the parcels","Cut between the mounds with a knife or pastry wheel into rectangles roughly 8 x 10 cm, then press the cut edges once more with the back of a fork. Set them on a floured cloth without touching each other.",{"title":180,"text":181,"timerSeconds":182},"Poach","Bring the stock to a bare simmer — surface trembling, no rolling bubbles — and slide in the Maultaschen in batches. Cook for 10 to 12 minutes, until the dough turns slightly translucent at the edges and a parcel floats and feels firm when pressed.",720,{"title":184,"text":185},"Serve in broth","Ladle two or three Maultaschen per person into wide bowls with plenty of the hot broth and scatter over the chives. For the fried version, cool them first, cut into thick strips and brown in butter with sliced onions until the cut faces crisp.",{"calories":187,"protein":188,"carbs":189,"fat":190,"fiber":191,"sugar":191,"sodium":192,"estimated":193},590,32,58,25,5,980,true,[195,198,200,202],{"src":196,"alt":197},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero.jpg","Swabian Maultaschen pasta pockets in clear beef broth scattered with chives, one cut open showing spinach filling",{"src":199,"alt":197},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-16x9.jpg",{"src":201,"alt":197},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-4x3.jpg",{"src":203,"alt":197},"\u002Fimages\u002Frecipes\u002Fmaultaschen\u002Fhero-1x1.jpg",[4,205,206,207,208,209],"swabian dumplings","german pasta pockets","spinach filling","broth 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