Swabian Dumplings (Maultaschen)

Swabian Dumplings (Maultaschen)

Better than bought, it is worth the effort try it yourself.
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine Deutschland


For the dough:

  • 600 g flour + extra
  • 80 g semolina
  • 1 tsp salt
  • 6 tbsp water
  • 6 eggs
  • 2 tbsp oil

For the filling:

  • 500 g ground beef or a mix of beef and pork
  • 1 onion very finely chopped
  • 400 g leaf spinach frozen
  • 1 bunch parsley smooth, finely chopped
  • 3 egg
  • 3 buns (slices of toast (gluten free if you like)
  • salt, pepper and nutmeg to your taste
  • 2 l Beef broth


For the dough

  • Use ready to use pasta dough or mix oil with water, then ad flour, semolina and salt and mix till you get a smooth dough. Let it rest for an hour in the fridge.

For the filling

  • Allow frozen leaf spinach to defrost in a sieve so that the dew water can run off. For the filling; heat up the pan, heat up some oil and fry the onions. Soak the buns in some water – set aside. While soaking mix mince thawed and squeezed out spinach and parsley. Next squeeze out the bun and mix it with ground beef, onion, spinach, parsley and eggs together. Season it with salt, pepper and nutmeg. Prepare the meat dough to a homogeneous mass and leave to rest for at least 30 minutes.
  • Use ready pasta dough or roll out the dough, (as thin as possible) on a floured surface and cut out 5x5 cm squares, while the filling is resting. Put 1 Tbsp filling on one side and sprinkle some water on the edges, put another square on top, and press them together (I use a fork to close the edges).
  • Boil 2-liter beef broth and let simmer the dumpling (filled squares) for about 10 minutes.


Enjoy it as soup and/or with potato salat and caramelized onions!
For a gluten free version replace the flour with 1:1 gluten free flour.
Keyword dinner, dumplings

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