Maultaschen recipe

Name: Maultaschen recipe
Prep time: 45 min
Cook time: 20 min
Ingredients: 400 g Wheat flour (type 405 or 550); 4 Eggs size M; 1 TBSP. Olive oil; 1 pinch Fleur de Sel Le Guérandais; 300 g Sausage meat or mixed minced meat; 200 g fresh spinach (blanched and well squeezed); 1 fine chopped onion; 1 Bread rolls from the previous day (soaked in water and squeezed out well); 1 Egg size M; 1 TSP medium hot mustard; Pepper, nutmeg; 1 pinch Salt Fleur de Sel Le Guérandais; 1 l Vegetable or meat stock; Fresh chives or fried onions to garnish; 200 g Ricotta or feta; 300 g fresh spinach (blanched and well squeezed); 1 fine chopped onion; Pepper, nutmeg; 1 pinch Salt Fleur de Sel Le Guérandais; 1 l Vegetable or meat stock; Fresh chives or fried onions to garnish; 250 g Cream; 200 g grated cheese (e.g. Emmental, Gouda or mozzarella); A little butter, clarified butter or oil; 250 g Cream; 200 g Cream cheese; Pepper; 1 pinch Salt Fleur de Sel Le Guérandais

Le Guérandais

Maultaschen are a classic of Swabian cuisine that has long been known beyond the borders of Baden-Württemberg. This hearty, filling and timeless dish can be wonderfully varied and prepared with or without minced meat. And the stuffed dumplings taste even better when you make them yourself! In this recipe, we show you different ways to make Maultaschen yourself - whether boiled in stock, pan-fried until crispy, heartily gratinated or in a creamy sauce. And we'll tell you which side dishes you can combine Swabian Maultaschen with - from fresh salad to melted onions.

Serves

Difficulty

Medium

Preparation

45 min

Cooking

20 min

Budget

Inexpensive

Ideal with Fleur de sel

Discover

Ingredients

For the dough:

Wheat flour (type 405 or 550)

400 g
Eggs size M

4
Olive oil

1 TBSP.
Fleur de Sel Le Guérandais

1 pinch

For the classic minced meat filling:

Sausage meat or mixed minced meat

300 g
fresh spinach (blanched and well squeezed)

200 g
chopped onion

1 fine
Bread rolls from the previous day (soaked in water and squeezed out well)

1
Egg size M

1
medium hot mustard

1 TSP
Pepper, nutmeg
Salt Fleur de Sel Le Guérandais

1 pinch
Vegetable or meat stock

1 l
Fresh chives or fried onions to garnish

For vegetarian Maultaschen:

Ricotta or feta

200 g
fresh spinach (blanched and well squeezed)

300 g
chopped onion

1 fine
Pepper, nutmeg
Salt Fleur de Sel Le Guérandais

1 pinch
Vegetable or meat stock

1 l
Fresh chives or fried onions to garnish

Other ingredients depending on preparation method: Gratinated Maultaschen

Cream

250 g
grated cheese (e.g. Emmental, Gouda or mozzarella)

200 g

Other ingredients depending on the preparation method: Fried Maultaschen

A little butter, clarified butter or oil

Other ingredients depending on preparation method: Maultaschen with sauce

Cream

250 g
Cream cheese

200 g
Pepper
Salt Fleur de Sel Le Guérandais

1 pinch

Preparation

Preparation
First make the dough for the Swabian dumplings. To do this, mix the flour with the eggs, olive oil and a pinch of Le Guérandais fleur de sel to form a smooth, supple dough. Wrap the dough in cling film and leave to rest for at least 30 minutes. You can also prepare the dough the day before and keep it in the fridge overnight.
While the dough is resting, prepare the filling. To do this, fry the onions in a little oil in a pan until translucent. Remove the pan from the heat and place the onions together with the remaining ingredients (with minced meat or the ingredients for vegetarian dumplings) in a bowl and season the mixture with pepper, nutmeg and a pinch of Le Guérandais fleur de sel. Mix everything thoroughly to form a homogeneous dough. This is best done with your hands. If you don't have bread rolls from the day before, use breadcrumbs instead.
Roll out the dough thinly on a floured work surface and cut into strips approx. 10 cm wide. Place small heaps of the minced meat filling (or the vegetarian alternative) 5 cm apart on the rolled-out dough, brush the edges with water, fold the dough over them and press the edges down firmly. Cut the dumplings with a pastry wheel or knife.
Heat the stock in a large pan. It should be boiling but not yet simmering. Add the Maultaschen and leave to simmer for 10-12 minutes. You can then serve the Maultaschen or fry them in a pan in a little butter, clarified butter or oil until golden brown (you can also fry a few onions if you like), bake them in the oven with cream and cheese or mix cream, cream cheese, a few tablespoons of the stock and pepper and simmer the Maultaschen in the cheese and cream sauce for a few minutes.
Garnish the homemade Maultaschen with fresh chives or fried onions and sprinkle a pinch of Le Guérandais fleur de sel over the dish just before serving. Fried and gratinated Maultaschen taste particularly good this way, as the fine salt crystals melt easily and the filling comes out even better.
The filled dumplings can be combined in a variety of ways. Swabian potato salad, melted onions, roasted vegetables, a crisp green salad, a tomato salad or a yoghurt sauce with lemon and fresh herbs such as chives or parsley are all suitable accompaniments to Swabian dumplings.

Our tip

For an intense taste experience, we recommend seasoning the dough and filling with a small amount of Fleur de Sel Le Guérandais so that the flavor develops naturally. Just before serving, you can enhance the flavor with another pinch of the fine salt directly on the hot Maultaschen. The fine salt crystals dissolve and act as a natural flavor enhancer, giving the Swabian Maultaschen recipe a sophisticated finish.
Le Guérandais fleur de sel is a natural sea salt that is hand-harvested and air-dried in the salt marshes south of Brittany. It is untreated, unrefined and can be used for both cooking and baking. It brings authenticity, quality and a touch of luxury to everyday cooking and is popular with gourmets and chefs alike.