There are hundreds of variations to the Maultaschen recipe. But they have in common the dough wrapper and meat with spinach filling. To make them you prepare the filling, roll out the dough, prepare the individual Maultaschen, then boil in salted water or beef broth.
The key to a good dough is how thin it is rolled. Make it like this:
500 g flour
Mix eggs and water well. Add flour slowly, in small portions while stirring. Work the dough very well until smooth. Test: little air bubbles are visible if you cut the dough with a knife.
Roll portions of the dough down to thin sheets; try to get down to 1 mm or less. Let the dough sheets dry for a while.
The filling is made with spinach and meat of your choice. Bread and eggs give it consistency and hold it together. It is usually made very spicy. Many recipes call for a few ounces (100 g) of bacon, cut into 1/2-inch cubes and fried.
Here's one example:
250 g ground meat (1/2 beef and 1/2 pork)
Brown the meat and drain excess fat. Combine with the bread (press most of the water out first), spinach (pre-boil it), and spices. Fold in the eggs.
To make the Maultaschen, scoop portions of the filling onto a sheet of dough. Then cover with another sheet, form the units, press into place (you can brush between the pockets with water or egg white to "glue" the top and bottom together), then cut with a pizza cutter or scalloped cutter.
The resulting Maultaschen should be about 1-1/2 to 2 inches square (40-50 mm), like big ravioli. Boil them in salted water or beef broth for about 10 minutes. They should float to the top.
You can purchase Won Ton dough at many supermarkets. It's already cut into a perfect size for Maultaschen, and rolled thin just like you want it. The assembly process may take a little longer working with the individual pieces, but it eliminates the whole dough-making procedure from the recipe.
There are so many ways to enjoy your Maultaschen! Perhaps the simplest is to serve it in a beef broth, perhaps two or three large Maultaschen in a bowl of broth with onions and maybe some bread crumbs and parsley.
Another idea is to fry some onion rings in butter. After the onion is done, pour it and the juices from the pan directly on top of the hot Maultaschen on the plate. A green salad goes well with this.
A classic dish is made by cutting cooled Maultaschen into strips then sautéing until crispy on the outside. This is served with potato salad.
Finally, you can make a casserole by covering Maultashen in a baking dish with strips of ham and cheese. Bake at 375 F (180 C) for about 30 minutes. Serve with green salad.
Submitted by Gabrielle Davis
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Last updated December 7, 2004