Maultaschen (German Meat-Filled Pasta Dumplings)

Recipe by Alskann
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb spinach (fresh or frozen)
  • 2
    tablespoons butter or 2 tablespoons oil
  • 12
    medium onion, minced
  • 3 -4
    slices good quality bread, soaked in
  • 14
    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
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DIRECTIONS

  • 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.
  • VARIATIONS:
  • 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.
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