German Cuisine
Pan-Fried Maultaschen with Sage Butter
This recipe offers a modern, quick, and incredibly convenient way to serve classic German Maultaschen without broth. Slicing and pan-frying the large dumplings creates a delightful crispy crust while keeping the meat and spinach filling juicy. Rich butter infused with fresh sage leaves adds a warm, nutty aroma.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 10 min
- Cooking
- 10 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 490 kcal
- Protein
- 16 g
- Fat
- 28 g
- Carbs
- 44 g
- Fiber
- 2 g
Step by step
Method
- 01
Take the pre-boiled Maultaschen out of the fridge and slice t…
Take the pre-boiled Maultaschen out of the fridge and slice them crosswise into neat 1-1.5 cm thick pieces to ensure quick, even browning.
- 02
Heat the vegetable oil in a wide skillet and add half of the…
Heat the vegetable oil in a wide skillet and add half of the butter. The vegetable oil prevents the butter from burning at higher temperatures.
- 03
Place the Maultaschen slices in the pan in a single layer
Place the Maultaschen slices in the pan in a single layer. Fry over medium heat for about 3-4 minutes per side until a crispy golden crust forms.
- 04
Carefully transfer the browned Maultaschen pieces from the sk…
Carefully transfer the browned Maultaschen pieces from the skillet to a warm serving plate and cover with foil to retain the heat.
- 05
Turn the heat down to low, add the remaining butter to the sk…
Turn the heat down to low, add the remaining butter to the skillet, and let it melt completely and foam gently. Toss in the whole, dry sage leaves.
- 06
Simmer the sage leaves for about 2 minutes until they turn sl…
Simmer the sage leaves for about 2 minutes until they turn slightly translucent and crisp, and the butter develops a nutty aroma. Drizzle over the dish.
Dishday
Useful advice
Cooking tip
Use pre-boiled and completely cooled Maultaschen for frying. If they are warm or wet, they will steam instead of getting crisp and golden.
How to serve
Arrange the fried slices on a warm plate, drizzle with the aromatic butter from the pan, and top with the crispy sage leaves.
How to store
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a small pat of butter.
Note
Gently simmer the sage in butter rather than burning it; the leaf should turn translucent and crisp, infusing its essential oils into the fat.
