Swabian Maultaschen in Broth
Large German pasta parcels filled with beef, spinach, bread, onion, and herbs, served in clear broth.
About This Dish
These substantial Swabian dumplings balance a thin, supple pasta wrapper with a moist savory filling and gentle poaching.
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Stages
- Dough and Filling55 min
- Shaping35 min
- Poaching20 min
Step-by-Step Instructions
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1
Knead the flour, eggs, 1/2 teaspoon salt, and 1–2 tablespoons water into a smooth firm dough. Wrap and rest for 30 minutes.
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2
Wilt and squeeze the spinach. Soak the bread in milk, then mix both with the beef, sautéed onion, herbs, salt, pepper, and nutmeg.
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3
Roll the dough into thin sheets. Place rows of filling on one sheet, brush the gaps with water, cover, press out the air, and cut into 10 cm parcels.
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4
Poach the Maultaschen in barely simmering salted water for 12–15 minutes, until the filling reaches 71 °C.
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5
Warm them in clear beef broth and serve two or three parcels per bowl with chives.
