German Maultaschen Dumplings
A traditional German maultaschen recipe yields savory dumplings suitable for serving in a warm broth or browned in butter.
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Instructions
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Start simmering broth in a large pot.
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In a large bowl, mix 2 2/3 cups flour, 1/2 teaspoon salt, 2 eggs, 1 tablespoon oil, and sufficient water to create a cohesive dough.
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Knead the dough 5-10 minutes until smooth, then oil, wrap, and rest for at least 1 hour.
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Cook bacon in a medium pan until crispy, then remove. Sauté onion and garlic in the bacon drippings for 5 minutes.
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Combine the cooked bacon, sautéed onion and garlic, beef, spinach, bread, 1 egg, parsley, mustard, thyme, marjoram, 1/4 teaspoon salt, and a pinch of pepper in a large bowl.
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Roll out half the dough to 1/8 inch thickness. Cut the sheet into twelve 6x3-inch rectangles.
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Place 1 tablespoon of filling on each rectangle, fold, and pinch to seal. Place sealed dumplings on a floured baking sheet.
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Repeat forming dumplings with the remaining dough and filling.
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Cook 1/3 of the maultaschen in the simmering broth for 15-20 minutes. Remove and keep warm.
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Repeat cooking for the remaining maultaschen in batches.
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Serve maultaschen in a bowl with broth, garnished with chives or parsley.