Homemade Maultaschen: Completely from Scratch!

Two weeks ago when she was feeling horrible and sick he promised to make something tasty for dinner while she sat on the couch watching TV and feeling miserable for herself. Something tasty indeed! Two hours (give or take) and a lot of work later, homemade maultaschen showed up on her plate. She still felt sick, but her tummy was much happier after that.

We only made half of the recipe we used (the entire recipe listed here) and still had waaaay too much. We froze many of the maultaschen and she ate some as leftovers in the days after he made them. In total, we would say this makes about eight servings (depending what else you eat as a side) or four meals for two people.

Some people make maultaschen but do not do it all from scratch (i.e., they buy dough). He went all out and made the dough and the filling. If you are interested in the history of maultaschen or learning more about how you can cook them, check out our earlier blog entry here.

Dough:
375 g flour
3 eggs
a little salt and water

Filling:
1 roll (day old is best)
125 g spinach
25 g speck (basically bacon or ham in small pieces)
1/2 onion, diced
250 g ground beef *
250 g veal *
2 eggs
salt, pepper, nutmeg, marjoram
1/2 egg (only the white) - optional

* We didn't want to buy veal / not easy to find near us, so we used 1/2 the typical German ground beef / ground pork mix and 1/2 pure ground beef.

 

First make the dough. Mix the egg and flour. Add a little salt and enough water that the dough comes together but is not sticky. Roll it out so that is is quite thin (both in thickness and in width) and long. He found it easier to do a little at the time instead of trying to roll out one long piece of dough.







Anytime during this you can cook the filling. Mix the spinach, meat, speck and onion. Mix well so it because a soft mixtures that sticks together. Add the roll (cut into small pieces) and eggs. Season well.




She actually did get off the couch to help him make the actual maultaschen. We each had our own style. You can decide what is best.

His way: 

Put a spoonful of the meat mixture on a square of dough. 



 

Add a second square to make a small pocket. You can either use something like a empanada press or make it by hand. 




 

He wanted his to look more like traditional maultaschen so he made every pocket by hand. 


 



He used a fork to seal the side and then cut off the excess dough to make it look like proper maultaschen. 





If your dough is not sticking properly, use egg white around the edges.

Her way:

 

She used the entire long piece of dough, put spoonfuls of meat slightly apart up to halfway point. 



 


She then folded over the dough and cut in between the meat pouches. After that, she followed his way of using a fork and cutting off the edges. 

 



Once the pockets are made cook them for 15 minutes in boiling salt water. 








You can then eat the maultaschen like that, add them to soup, or cut them in slices and fry them. If you want a big meal, cook them with eggs like we did in our other blog entry.

Lots of work but much much much tastier than the store bought version. Also, if you use a press you save a ton of time and you can also make a lot at one time and freeze them to eat later without much effort. 

This recipe was adapted from chefkoch.de user Judith.