Prep 15 mins
Cook 25 mins
Maultaschen are a Swabian specialty from southwest Germany. You can make your own wrappers but it is easier to just buy a package already made.
- 1 lb spinach (fresh or frozen)
- 2 tablespoons butter or 2 tablespoons oil
- 1⁄2 medium onion, minced
- 1 cup ground beef
- 3 -4 slices good quality bread, soaked in
- milk or water
- 1⁄4 teaspoon nutmeg
- salt & pepper, to taste
- 3 -4 eggs, beaten
- 1 (12 ounce) package wonton wrappers (I prefer the round ones but square will work)
- 1 egg, beaten with a little
- If using fresh spinach, bring a pot of water to a boil.
- Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible.
- If using frozen spinach, simply thaw and squeeze out the liquid in a colander.
- Chop finely.
- Heat the butter or oil in a sauté pan and sauté the onions over medium heat till translucent.
- Add the ground beef and sauté till just cooked through.
- Drain excess oil and allow to cool.
- Mix the spinach and ground beef mixture together in a bowl.
- Drain the bread and squeeze dry.
- Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper.
- Add 3-4 eggs and mix or knead to form a paste.
- Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half.
- Press down on edges to seal.
- Cook for 8-10 minutes in rapidly boiling, salted water.
- Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter.
- Use different types of bread for different flavors: rye, whole wheat, or stale rolls.
- Substitute ground chicken or lamb for the ground beef. A.
- Add a little minced ham or sausages for extra flavor.
- Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach.
I thought the inside tasted great... however, I had a problem with the wontons being slimey textured, and breaking apart easily.