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Home Zelfgemaakte Maultaschen met spinazie en gehakt

German Pasta Comfort food Filled Minced meat Spinach Weekend cooking

Maultaschen originate from Baden-Württemberg and in Germany they are as beloved as pasta is in Italy. Large dough pillows filled with minced meat, spinach and herbs, then cooked in stock and finished in the pan with melted butter and caramelized onions. This dish requires a bit more time, but the result is more than worth it. For frying you'll need good pans, so also take a look at our top 10 cookware sets for a set that can handle everything, from simmering the stock to getting a beautiful brown crust on the Maultaschen.

x_ckl_recipe_markerHomemade Maultaschen with spinach and minced meat Maultaschen are large, filled pasta pillows from German cuisine, firm inside and tender outside. This recipe shows you how to make them at home and how deliciously simple the sauce is. How do you make homemade Maultaschen with spinach and minced meat? Main course German 4 servings 45 min 30 min 1 hour 30 min

Make the pasta dough: combine 300 g flour with 3 eggs, a pinch of salt and 2 tablespoons of water until a smooth dough forms. Knead the dough by hand for 8 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Make the filling: heat a splash of oil in a frying pan over medium heat. Sauté 1 finely chopped onion until translucent, add 400 g mixed minced meat and cook, breaking it up. Add 200 g well-squeezed, finely chopped frozen spinach and briefly cook together. Season with salt, pepper, nutmeg and 1 teaspoon dried marjoram. Let the filling cool.
Add 2 tablespoons of breadcrumbs and 1 egg to the cooled filling. Mix well and taste to check the seasoning.
Roll the dough out on a lightly floured surface until thin, to an approximately rectangular sheet about 2 mm thick. Place small mounds of filling (about 1 tablespoon each) at regular intervals over half of the dough sheet, leaving about 5 cm between each mound.
Fold the other half of the dough over the filling. Press the dough firmly around each mound so no air is trapped. Cut the Maultaschen out with a pizza cutter or knife into rectangular or square portions of roughly 8 x 8 cm. Press the edges extra firmly with a fork.
Bring a large pan with 1.5 liters of beef stock to a boil. Reduce the heat so the stock is gently simmering. Cook the Maultaschen in batches for 8 to 10 minutes in the stock until cooked through and they float to the surface. Carefully lift them out with a slotted spoon.
Heat a large frying pan over medium heat and melt 40 g butter. Slowly fry 2 onions, sliced into rings, until golden brown. Add the cooked Maultaschen and fry them for 2 to 3 minutes on each side until lightly golden.
Divide the Maultaschen among deep plates. Spoon the fried onions over them, sprinkle with fresh chives and serve immediately. A green salad or a bowl of clear stock on the side completes the meal.

German Pasta Comfort food Filled Minced meat Spinach Weekend cooking 300 g flour (type 00 or plain/all-purpose flour) 3 eggs (M) 2 tablespoons water 1 pinch of salt (for the dough) 400 g mixed minced meat 200 g frozen spinach (thawed and well squeezed) 1 onion (for the filling) 2 onions (for frying) 1 egg (for the filling) 2 tablespoons breadcrumbs 1 teaspoon dried marjoram Nutmeg (freshly grated) Salt and pepper to taste 1.5 liters beef stock 40 g butter Splash of sunflower oil Fresh chives (for garnish) Large cooking pot Frying pan Rolling pin Mixing bowl Pizza cutter or sharp knife Fork Slotted spoon Cutting board Plastic wrap Top 10 Cookware Sets top-10-cookware-sets Doughrollers rolling-pin Pizza Cutter pizza-cutter Mixing Bowl mixing-bowl Beka Cookware Set Maestro 5-Piece - without non-stick coating - suitable for all heat sources (Cooking pots, Saucepan & Soup pot) Beka Pannenset Sola Cookware set Juvia 5-piece stainless steel – downdraft suitable – cooking pots Ø 16, 18, 20, 24 cm & saucepan Ø 16 cm – suitable for all heat sources Sola ["Pannenset"] Homemade Spätzle with brown butter and sage foodies-zelfgemaakte-spatzle-met-bruin-boter-en-salie Semmelknödel foodies-semmelknodel Lasagna soup foodies-lasagne-soep-2 Reibekuchen foodies-reibekuchen

Recipe

Homemade Maultaschen with spinach and minced meat

Maultaschen are large, filled pasta pillows from German cuisine, firm inside and tender outside. This recipe shows you how to make them at home and how deliciously simple the sauce is.

Course	Main course
Kitchen	German
Servings	4 servings

Preparation time

Preparation time	45 min
Stiffen up min.	30 min
Total	1 hour 30 min

Equipment

Large cooking pot
Frying pan
Rolling pin
Mixing bowl
Pizza cutter or sharp knife
Fork
Slotted spoon
Cutting board
Plastic wrap

Ingredients

300 g flour (type 00 or plain/all-purpose flour)
3 eggs (M)
2 tablespoons water
1 pinch of salt (for the dough)
400 g mixed minced meat
200 g frozen spinach (thawed and well squeezed)
1 onion (for the filling)
2 onions (for frying)
1 egg (for the filling)
2 tablespoons breadcrumbs
1 teaspoon dried marjoram
Nutmeg (freshly grated)
Salt and pepper to taste
1.5 liters beef stock
40 g butter
Splash of sunflower oil
Fresh chives (for garnish)

How do you make homemade Maultaschen with spinach and minced meat?

Make the pasta dough: combine 300 g flour with 3 eggs, a pinch of salt and 2 tablespoons of water until a smooth dough forms. Knead the dough by hand for 8 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Make the filling: heat a splash of oil in a frying pan over medium heat. Sauté 1 finely chopped onion until translucent, add 400 g mixed minced meat and cook, breaking it up. Add 200 g well-squeezed, finely chopped frozen spinach and briefly cook together. Season with salt, pepper, nutmeg and 1 teaspoon dried marjoram. Let the filling cool.
Add 2 tablespoons of breadcrumbs and 1 egg to the cooled filling. Mix well and taste to check the seasoning.
Roll the dough out on a lightly floured surface until thin, to an approximately rectangular sheet about 2 mm thick. Place small mounds of filling (about 1 tablespoon each) at regular intervals over half of the dough sheet, leaving about 5 cm between each mound.
Fold the other half of the dough over the filling. Press the dough firmly around each mound so no air is trapped. Cut the Maultaschen out with a pizza cutter or knife into rectangular or square portions of roughly 8 x 8 cm. Press the edges extra firmly with a fork.
Bring a large pan with 1.5 liters of beef stock to a boil. Reduce the heat so the stock is gently simmering. Cook the Maultaschen in batches for 8 to 10 minutes in the stock until cooked through and they float to the surface. Carefully lift them out with a slotted spoon.
Heat a large frying pan over medium heat and melt 40 g butter. Slowly fry 2 onions, sliced into rings, until golden brown. Add the cooked Maultaschen and fry them for 2 to 3 minutes on each side until lightly golden.
Divide the Maultaschen among deep plates. Spoon the fried onions over them, sprinkle with fresh chives and serve immediately. A green salad or a bowl of clear stock on the side completes the meal.

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Maultaschen are at their best when you make them fresh and serve them straight away. Got leftovers? Keep them in the fridge and fry them again in butter the next day. They become even crispier on the outside and just as tasty inside. This is the kind of recipe you make once and then want to repeat more and more often.

A good set of pans makes a difference with this recipe. You'll need a roomy pot for cooking in the stock and a frying pan with an even base for frying. With the right pans you can brown the Maultaschen nicely without them sticking or falling apart. Invest once in quality and you'll enjoy them for years.

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