German Cuisine
Maultaschen in Broth with Green Onions
Maultaschen are legendary Swabian meat-and-spinach dumplings that represent the pinnacle of German comfort food. Served in a crystal-clear, deeply flavorful homemade broth, these large dumplings stay incredibly juicy, while finely sliced green onions provide a fresh, peppery crunch.
Dishday
Recipe overview
- Total time
- 45 min
- Prep
- 30 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- German Cuisine
Nutrition
per serving
- Calories
- 420 kcal
- Protein
- 22 g
- Fat
- 18 g
- Carbs
- 42 g
- Fiber
- 3 g
Step by step
Method
- 01
Sift the flour into a bowl, add 2 eggs, a pinch of salt, and…
Sift the flour into a bowl, add 2 eggs, a pinch of salt, and water. Knead into a firm, smooth dough, wrap in cling film, and let rest for 20 minutes.
- 02
Blanch the spinach in boiling water for 1 minute, plunge into…
Blanch the spinach in boiling water for 1 minute, plunge into ice water, squeeze thoroughly to remove excess moisture, and chop finely.
- 03
Finely dice and sauté the onion until soft
Finely dice and sauté the onion until soft. In a bowl, combine the minced meat, spinach, sautéed onion, remaining egg, salt, and pepper until uniform.
- 04
On a lightly floured surface, roll the dough with a rolling p…
On a lightly floured surface, roll the dough with a rolling pin into a large, long, and thin rectangle, about 1.5 mm thick.
- 05
Spread the meat and spinach filling evenly over the dough she…
Spread the meat and spinach filling evenly over the dough sheet, leaving a 2 cm clean border along the edges.
- 06
Carefully roll the dough and filling into a wide log
Carefully roll the dough and filling into a wide log. Use the back of a knife to press down every 5-6 cm to seal sections, then slice into individual pockets.
- 07
Bring your pre-made meat broth to a gentle simmer in a wide pot
Bring your pre-made meat broth to a gentle simmer in a wide pot. Carefully drop the Maultaschen in and simmer for 10 minutes until they float.
- 08
Finely slice the green onions
Finely slice the green onions. Turn off the heat, stir the onions into the hot broth, cover with a lid, and let rest for 2 minutes before serving.
Dishday
Useful advice
Cooking tip
Roll the dough to a thickness of about 1-2 mm. If it's too thick, the sealed edges will be chewy; if too thin, the filling might burst out during boiling.
How to serve
Serve hot in deep warmed bowls, placing 2-3 large dumplings per serving, covered in boiling broth and generously topped with green onions.
How to store
Raw Maultaschen freeze beautifully on a tray before being transferred to a bag. Keep cooked soup in the fridge for up to 3 days.
Note
The filling traditionally features a blend of minced pork, spinach, and a milk-soaked bread roll for an incredibly tender texture.
