🥟 Maultaschen
Maultaschen are large Swabian pasta pockets, a little like oversized ravioli, filled with minced pork, spinach, onion, breadcrumbs and a hint of nutmeg. The thin dough turns pillowy when boiled, and the filling is soft and savoury. They are served in clear broth, sliced and pan-fried, or topped with soft fried onions.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g pasta dough (or fresh pasta sheets)
- 300 g minced pork
- 200 g spinach, blanched and chopped
- 1 onion, finely chopped
- 40 g breadcrumbs
- ¼ tsp ground nutmeg
- 1 tbsp oil
- 1.5 l water or clear vegetable stock, salt and pepper
Method
- Soften the onion in the oil for 5 minutes and let it cool.
- Mix the pork, spinach, onion, breadcrumbs, nutmeg, salt and pepper into a smooth filling.
- Roll the dough thin, spread the filling over half, fold over and press firmly into rectangles about 8 × 10 cm.
- Simmer the pockets in salted water or stock for 12–15 minutes until they float and the filling is cooked through.
- Serve in the broth with chopped chives, or slice and brown in a dry non-stick pan.
How to make it lighter
- Serve them in broth instead of pan-fried in fat to keep the plate lighter.
- Use lean minced pork and more spinach in the filling to cut fat.
- Two pockets with a side salad are a filling portion; log each pocket separately in the app.
History
Maultaschen come from Swabia in south-western Germany, and their invention is often credited, in a popular legend, to Maulbronn monks hiding meat inside pasta during Lent. The story is folklore rather than documented history. In 2009 the EU registered 'Schwäbische Maultaschen' as a protected regional speciality.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →