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How To make Swabian Pockets (Maultaschen)
2 3/4 c Flour
4 Eggs
Salt Filling: 1 tb Butter
6 Strips medium-lean bacon,
-cut into cubes 3 md Onions, diced
1/4 lb Fresh sausage meat (from
-sweet Italian sausage Preferably) 1 Hard roll, without crust,
-and best when stale 1/2 lb Cooked spinach
1/2 lb Ground meat or lightly
-smoked farm sausage 1 c (bauernbratwurst) or
-leftover roast, stew meat, -etc., Diced 3 Eggs
3 tb To 4 tb chopped fresh
-parsley Salt and freshly ground -black pepper Grated nutmeg 1 Egg
3 tb Canned milk
Certainly if anyone were to insist that 'Maultaschen' were the most delicious of all Swabian specialties, I[=Horst Scharfenberg] would hardly be prepared to deny it. In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with ravioli, won tons, and pirogi for the championship of the Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division. It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it beneath the pasta shell and amidst the spinach filling from the eye of the parish priest (if not the omniscient Deity Himself). The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned. Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates. Dough: enough beef stock or salted water to cook the 'Maultaschen' Combine the flour, eggs, and salt in a bowl and mix to make a pasta dough. Then add a little water and knead until it has a firm but elastic consistency. To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent. Combine the bacon mixture with the sausage meat. Moisten the hard roll in water, press dry, and put through the meat grinder (better than the food mill or food processor), along with the bacon mixture, cooked spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold in the eggs, parsley, and seasonings; mix together. The filling should be very spicy indeed. On a board that has been sprinkled with flour, roll out the dough into rectangular sheets (about twice as wide as you want your 'Maultaschen' to be). Take a tablespoon measure and put little dabs of filling at equally spaced 3-inch intervals all down the middle of one side of the sheet of dough. Mix together the egg and canned milk and apply it to the spaces in between, the outer edge and the fold line. Fold the plain half of the sheet of dough over to cover the filling, press down firmly on the spaces around the little packets of filling, and use a pastry wheel or knife to separate the packets into 3-inch square or diamond-shaped 'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in beef stock or boiling salted water for about 10 to 15 minutes, dpeending upon the size of the 'Maultaschen'. They'll bob up to the surface when they're done; remove them with a slotted spoon and allow to drain. Serving suggestions: Cut an onion or two into half-rings, fry in butter until golden brown amd empty the contents of the skillet over the 'Maultaschen' on the serving dish. Serve with slippery potato salad or a mixed green salad. Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of hearty beef broths; garnish liberally with finely chopped onion. Swabian Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into strips. Saute in a skillet until crisp on the outside. Serve with potato salad. Maultaschen Croque Monsieur: Arrange several portions in an ovenproof casserole, cover with boiled ham and a couple of slices lof cheese, and heat in the oven until the cheese reaches the desired consistency. Serve with green salad. From: THE CUISINES OF GERMANY by Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted by: Karin Brewer, Cooking Echo, 7/92
How To make Swabian Pockets (Maultaschen)'s Videos
Maultaschen - German Ravioli - Vlogmas Day 13
This was the first time I ever had Maultaschen and they were homemade which is pretty cool. I thought they were very delicious and well worth the effort!
You need:
(dough)
300g flour
100g semolina
pinch of salt
4 eggs
2 tablespoons oil
(filling)
300g vegetables of your choice
6 slices of toast
1 egg
salt, pepper, nutmeg
optional: 2 egg whites or water
(sauce)
1 onion
1 tablespoon butter
100ml white wine
200ml vegetable stock
300g cream cheese
some lemon juice
some chives
(onions)
1 onion
2 tablespoons butter
some paprika
200g tomatos
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Maultaschen (German Dumpling Recipe) with the food processor | Recipe | KitchenAid
How to make Maultaschen at home with KitchenAid. These German pasta pockets are filled with goodness.
Prep time: 30 min (+ 60 min resting time)
Cooking time: 8 min
Ingredients you’ll need:
- 250 g all-purpose flour
- 3 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 200 g boiled green lentils
- 2 shallots
- 1/2 zuchini
- 1 teaspoon salt
- 1 teaspoon black pepper, crushed
Inspired? Get the recipe here:
Discover more delicious recipes to try at home:
How to cook: Maultaschen (time lapse)
Winter hasn´t arrived yet so here is a different video. My friends and me cooking Swabian raviolis aka Maultaschen. Song: Parov Stelar - Catgroove
Indian way of doing Maultaschen #swabianpockets #germanfood #tamil #youtube #cookbook
#tamil #food #kidsfavouriterecipe
#shortsfeed #shorts
How to make maultaschen
ingredients
*************
maultaschen
oil
onion
chilli powder
chiken masala or garam masala
salt
egg
pepper
Swabian Maultaschen German everyday cooking Recipe littleGasthaus
Swabian Maultaschen - A Swabian Delicacy Homemade Recipe
Ingredients
350 grams flour,
5 eggs,
250 grams of spinach,
6 onions, 2 sprigs parsley,
1 tablespoon bread crumbs,
pepper,
nutmeg,
30 grams butter, margarine or drippings,
My First Cooking Video (Maultaschen from Stuttgart)
My first cooking video has everything you need to know about Maultaschen!
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Ingredients:
(Filling)
175 grams of ground beef
175 grams of ground pork
1 bratwurst filling
60 grams of cooked bacon
6 cups of fresh spinach
3 tablespoons of parsley
2 eggs
1 onion
3 tablespoons of plain breadcrumbs
1 pinch nutmeg
1 pinch white pepper
Salt & pepper to taste
(Dough)
1 pound of all-purpose flour
4 eggs + 1 egg yolk
1/4 cup of olive oil
2-3 tablespoons of water
1 pinch of kosher salt
(Other)
2 tablespoons of olive oil
1 liter of beef broth
Chopped chives
Instructions:
1. If you're using uncooked bacon, put about 3-4 strips of bacon over a medium-high heat until they start to get crispy.
2. Cut one onion into finely chopped pieces.
3. Remove parsley leaves from the stem until you have about 3 tablespoons worth of leaves.
4. Place your dry dough ingredients (one pound of all-purpose flour and one pinch of kosher salt) into a large mixing bowl. Once added, use a measuring cup to create a small well within your dry ingredients. Slowly add your wet dough ingredients (four eggs, one egg yolk, 1/4 cup olive oil, and 2-3 tablespoons of water) into the well. Mix ingredients on a medium mixing setting until all the flour has been incorporated.
5. Place some flour on a large cutting board and knead the dough for about one minute.
6. Once the dough has been kneaded, cut the dough in half, place both halves into a large bowl, and set the dough aside for about 30 minutes.
7. Add six cups of fresh spinach into a pan over medium-high heat and cook the spinach down. You can put some water or oil into the pan to keep the spinach from sticking.
8. Once the spinach has been cooked down, give it a rough chop.
9. Do one ring around a large pan with your olive oil (about 2 tablespoons worth). Over a medium-high heat, place your chopped onions into the pan.
10. While the onions are cooking, season the meat mixture (175 grams of ground beef, 175 grams of ground pork, 1 bratwurst filling) with a pinch of salt, white pepper, and nutmeg. Mix the meat and seasoning until they are well combined.
11. Add the meat mixture into your pan with the onions and cook until the meat has browned. Continue separating the meat so that you don't have large chunks.
12. After the meat has been browned, add the cooked spinach, cooked bacon, and fresh parsley. Cook for another minute, and then transfer the contents of the pan into a large bowl. Let the mixture cool down for about 30 minutes.
13. Use a rolling pin to roll out your dough to a very thin sheet. Repeat this process so that both halves of your dough are about the same size.
14. Use a pizza cutter or knife to ensure your dough is a rectangular strip with straight edges. Any excess pasta dough can be used to make fresh noodles and can be cooked the same way as the maultaschen.
14. Add two eggs and three tablespoons of plain breadcrumbs into your cooled-down filling mixture. Mix until the eggs and breadcrumbs are incorporated.
15. Use two spoons to transfer small portions of your mixture onto the pasta sheet. Depending on the size of your dough, you'll need to adjust the serving, but my dough was good for 15 maultaschen.
16. Place the second half of your dough onto the half with the filling. Adjust the top layer of your dough so that it is directly on top of the other layer. Use a pizza cutter to create individual maultaschen.
17. Use a fork to crease the sides of each maultaschen.
18. Cook the maultaschen in one liter of beef broth over a low-medium heat for 10 minutes.
19. Plate one or two maultaschen in a bowl with a few ladles of your beef broth. Garnish with chives.
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