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Swabian Maultaschen | With Golden Melted Onions
(0)
70 min
Under an hour
Knuspr-Küche
Hausgemachte schwäbische Maultaschen mit saftiger Hackfleisch-Spinat-Füllung in feinem Teig, sanft in kräftiger Rinderbrühe gegart und mit nussig-brauner Butter und süßen karamellisierten Röstzwiebeln geschmälzt.
Preparation method
Preparing the dough and filling
For the pasta dough, sift the flour onto a work surface and make a well in the center. Add 3 eggs, 1 pinch of salt, and about 2 tablespoons of cold water. Mix everything with a fork from the inside out, then knead with your hands for about 8 to 10 minutes into a smooth, elastic dough. Shape into a ball, wrap in cling film, and let rest at room temperature for at least 30 minutes.
For the filling, finely dice 1 onion. Wash the leaf spinach thoroughly, blanch briefly in boiling salted water, plunge into cold water, squeeze out firmly, and finely chop. Finely chop the parsley as well. Melt 20 g of butter in a pan and sauté the diced onion until translucent, then let cool.
In a bowl, thoroughly knead the mixed minced meat with the cooled onions, chopped spinach, parsley, breadcrumbs, and the remaining egg. Season generously with salt, freshly ground black pepper, and a generous pinch of nutmeg.
Chef's tip
To make the pasta dough especially smooth, it should be kneaded thoroughly and vigorously and rested for at least half an hour before rolling out.
If you have leftover Maultaschen, you can slice them into strips the next day and fry them in a pan with egg until crispy – another Swabian delicacy!
30 min
Under an hour
