Germany has their own delicious ravioli style dumpling, and it’s spectacular. It can be served up with soup, several toppings, or just some salted butter. Once you’ve made this, it’ll be one of your go-to comfort foods.
About This Homemade Maultaschen Recipe
When I first heard of these dumplings, I was very excited to recreate them. The idea of making meat-filled pillows swimming in a pool of delicious chicken stock soup made my tummy rumble. This dish is from the Swabia region in South-West Germany and was recognised as a “regional speciality” in 2009. It’s a wonderfully crafted dish and is perfect on a cold winter’s day.
Traditionally, the dumpling can be filled with a mixture of minced meat, smoked meat, spinach, bread crumbs, onions, and various herbs and spices. For this recipe, the filling is simple yet delicious including a combination of minced meat, spinach, and nutmeg.
Homemade Maultaschen Wrappers
The dough used for this recipe is essentially pasta dough. It may be quite daunting for some people to make pasta dough from scratch, but it’s more simple than you think. Flour, eggs, salt, and water are all you need…a little kneading, and voila! You’ve got your pasta dough.
The dough is then rolled out thin, around 3mm, and into a long line. The filling is then placed along the centre of the dough (like you’re making a sausage roll) then you fold over the dough, tucking in the filling. Then seal (with a wooden spoon end) and cut the separate dumplings to your desired size (see video on my Instagram for a tutorial). Homemade Maultaschen can be as big or small as you like, however, traditionally they’re made around 8-12cm long (and cut into a rectangular or square shape).
Different Maultaschen Toppings
Toppings are simply the best. With this dish, you can either consume the dumplings solo with a drizzle of melted butter, or, you can place them in a warm chicken broth and sprinkle over fried onions and chopped up chives (my personal favourite).
About my Dumpling World Tour Series
I've set myself a challenge to go around the world in 80 dumplings. Why? Because so many countries share a love for dumplings and every country’s dumplings have their own unique twist. From Vareneki in Ukraine to Banh Bot Loc in Vietnam, dumplings are a way for us to celebrate various cultures and culinary differences from all parts of the globe.
Not all my dumpling recipes are up on my website, yet! So, if you’d like to check them out, head on over to my Instagram for the video tutorial and full recipe!
More Delicious Dumplings from my Dumpling World Tour:
Homemade Maultaschen (German Dumplings)
- 150g Plain Flour
- 1 Egg
- 60ml Water
- 1 teaspoon Salt
- 200g Beef mince
- 1 teaspoon Ground Nutmeg
- A handful of frozen spinach
Broth + Toppings
- 250ml Warm veggie or beef broth (stock cubes will do)
- 1 Onion, sliced and fried
- 3 Chives, finely chopped
For The Wrappers
- Add the flour, egg, salt, and water to a bowl and combine. If the mixture is too wet, add flour. If the mixture is too dry, add water.
- On a floured surface, knead the dough until elastic. Set it aside for 15 minutes in cling film to avoid drying out.
- Roll the dough out to 3mm thick into a long line (see video on Instagram). You can either use a rolling pin or use a pasta machine.
For The Filling
- In a medium sized bowl, add in the beef, nutmeg, and spinach. Stir until thoroughly combined.
- Place the filling along the middle of the dough like a long sausage, and then wrap each side of the dough over the filling. Using a wooden spoon, crease the dough every 2-3 inches and then slice with a knife.
- Place the Maultaschen in a boiling pan of water and simmer for 4-6 minutes (or until they float).
- Remove and drain.
- In a bowl, add the dumplings, warm broth, fried onions, and chives.