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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
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Aaron's Vulgar Kitchen - Episode 14 - Maultaschen
In this episode, Aaron dusts off his German to explain the background of Maultaschen, a traditional German filled pasta. Not to worry, he provides vulgar subtitles. Semolina flour can be hard to find outside of yuppie stores, so he delivers a simple and effective alternative. The most important part is the recipe for the Whisky Smash, an excellent yet under-appreciated cocktail. Don't miss out on how to make your own pastry bag for meat pumping or for doing The Kandahar Laptop.
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Easy Dumpling Recipes | Make Delicious Dumplings Using Our Unique Dumpling Making Kit
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You can use our Dumpling Maker kit to make wonderful dumplings from all over the world! You can make American dumplings, potstickers, empanadas, pierogis, wontons, Nepalese momo, ravioli, piroshky, Jamaican beef pocket pies, swabian maultaschen, kreplach, samosas and more!
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Swabian Pockets-New York-Turnerball
Swabian Maultaschen [FROM GERMAN ALDI]
In this video I will show you how to prepare and most importan of all EAT German / Swabian Maultaschen. How long does it take to cook and heat a Maultasche from Swabia / Germany?
The Saa
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Subscribers: 7
Video No.: 24
Date of shooting: 29.11.18
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
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Discover more delicious recipes to try at home:
Swabian Pockets TV Epfendorf - Zunftball Waldmössingen 2014