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Maultaschen

Maultaschen, or 'pocket noodles', are traditional German filled pasta that offer a comforting meal, perfect for family gatherings or cozy dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the dough
  • 2 cups all-purpose flour or 1½ cups flour + ½ cup whole wheat for a healthier twist
  • 3 large eggs
  • 0.5 tsp salt
  • 1 tbsp olive oil or melted butter
  • 1-2 tbsp water as needed
For the classic filling
  • 1 lb ground meat (beef, pork, or a 50/50 mix) or 14 oz firm tofu, crumbled for vegetarian
  • 1 cup spinach, chopped (fresh or thawed & drained if frozen)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 slice stale bread soaked in a little milk and squeezed dry (or 2 tbsp breadcrumbs)
  • 1 egg to bind
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25-0.5 tsp nutmeg (optional, classic touch)
  • 1 tbsp chopped parsley (optional)
For cooking/serving
  • 6-8 cups beef or vegetable broth
  • Butter and chopped onions for browning (optional)
  • Fresh herbs (parsley or chives), sour cream, or mustard for serving

Method
 

Make the dough
  1. In a bowl, combine flour and salt. Add eggs and olive oil; mix until a shaggy dough forms. If too dry, add 1 tsp water at a time.
Knead & rest
  1. Knead on a floured surface for 8–10 minutes until smooth and elastic. Wrap in plastic or cover and let rest 30 minutes.
  2. Tip: resting makes rolling much easier.
Prepare filling
  1. Sauté onion in 1 tbsp oil until translucent (3–4 minutes). Add garlic for 30 seconds. Add ground meat and brown (5–7 minutes).
  2. If using tofu, sauté onion, garlic, then crumble in tofu and brown lightly. Remove from heat.
Mix filling
  1. In a bowl, combine meat (or tofu) mixture, chopped spinach, soaked bread (or breadcrumbs), egg, salt, pepper, nutmeg, and parsley. Cool slightly — filling should not be hot when you assemble.
Roll the dough
  1. Roll dough thin (about 1–2 mm) on a floured surface or use a pasta machine. Cut into 3×3-inch (8×8 cm) squares or 3-inch circles.
Fill & seal
  1. Place a teaspoon (or a tablespoon for larger) of filling on each square. Fold over into rectangles or half-moons, press edges firmly, and seal (use a fork to crimp if desired). Brush edges with a little water or egg wash for a better seal.
Cook in broth
  1. Bring broth to a gentle boil in a large pot. Reduce to a simmer and add Maultaschen gently. Simmer for 10–15 minutes until they float and the dough is tender. Do not boil vigorously — parcels can burst.
Optional finish
  1. For a traditional variation, slice cooked Maultaschen and pan-fry in butter with caramelized onions for 3–4 minutes until golden. Serve with broth on the side or topped with onions and a dollop of sour cream.
Serve
  1. Ladle into bowls with hot broth or place on plates and garnish with parsley, chives, or a light mustard dip.

Notes

Vegan swap: Use crumbled tempeh or seasoned lentils and silken tofu as binder. Replace egg in dough with 2 tbsp aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water). Use olive oil instead of butter. Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum for the dough. The texture will be different but still delicious. Low-carb: Make a ricotta-spinach crustless dumpling by blending ricotta, egg, parmesan, and spinach, and steam in small spoonfuls — not traditional Maultaschen, but captures the flavors. Make-ahead: Assemble Maultaschen and freeze them on a tray for 1–2 hours, then transfer to a freezer bag. Boil from frozen; add 2–3 minutes to cooking time. Storing leftovers: Keep cooked Maultaschen in broth in an airtight container in the fridge for up to 3 days. Reheat gently on the stove. Pan-fried leftovers keep 2–3 days and re-crisp nicely in a skillet.