German Maultaschen Dumplings in Vegetable Broth Recipe
Maultaschen are large German dumplings that are a bit like a cross between Polish pierogi and Italian ravioli, just in XXL size. In Baden-Württemberg they’re often served in a light vegetable broth as a hearty weekday lunch. According to a popular legend, they were meant to “hide” meat in dough during Lent – today they’re simply a great way to feed the whole family.
This recipe brings a classic Swabian comfort food to your table in a simple, family-friendly way. The dumplings are generously filled, the broth is light yet flavourful, and the method is easy even if you’ve never made Maultaschen before.
Chef's tips
Knead the dough long enough – this is key for elastic, non-tearing dumplings. Make sure the spinach is really well squeezed so the filling isn’t watery. When cutting the roll into dumplings, use a sharp knife and press the edges carefully so they stay sealed in the broth.
How to serve
Serve the Maultaschen in deep bowls with plenty of hot vegetable broth and vegetables. Put extra chopped parsley on the table so everyone can add more. They also go well with a slice of crusty bread or a simple green salad on the side.
Ingredients
- wheat flour - 350 g
- egg 2 for the dough, 1 for the filling - 3 piece
- water lukewarm, for the dough - 60 ml
- mixed ground pork and beef - 300 g
- frozen chopped spinach previously defrosted and squeezed - 200 g
- stale wheat bread roll soaked in milk or water - 1 piece
- onion medium - 1 piece
- butter for sautéing the onion - 20 g
- ground nutmeg - 0.25 teaspoons
- vegetable stock homemade or from a good-quality cube - 1.5 l
- carrot cut into thin slices - 2 piece
- leek white part, cut into half-moons - 0.5 piece
- parsley leaves chopped, for serving - 2 tablespoons
- salt to taste
- ground black pepper to taste
Preparation
- Put the flour into a bowl, add 2 eggs, lukewarm water and a pinch of salt. Knead a smooth, elastic dough like for pierogi – work it by hand for about 8–10 minutes, until it stops sticking. Wrap in cling film or cover the bowl and set aside for 20 minutes.
- Cut the bread roll into pieces, pour warm water or milk over it and set aside for 5–10 minutes until it softens well, then squeeze out the excess liquid thoroughly.
- Peel and finely chop the onion. Melt the butter in a pan, add the onion and fry for 3–5 minutes over medium heat until soft and slightly translucent but not browned. Set aside to cool.
- Put the ground meat, squeezed bread roll, defrosted and well-squeezed spinach, sautéed onion, 1 egg, nutmeg, salt and pepper into a large bowl. Mix and knead by hand into a uniform mass until everything is well combined.
- Divide the dough into 2 parts. Roll each one out into a rectangle about 2 mm thick, dusting lightly with flour so it doesn’t stick.
- Spread half of the filling over each rectangle, leaving a strip of dough about 2 cm wide without filling along one long edge. Roll the dough up into a log starting from the side with the filling, and press the edge firmly with your fingers to seal.
- Cut the log crosswise into large dumplings about 4–5 cm wide. Press the sides of each piece together with your fingers or the tip of a fork so the filling doesn’t leak out while cooking.
- In a large pot bring the vegetable stock with the carrot and leek to a boil. When it starts to simmer gently, reduce the heat so the liquid just barely “shimmers”.
- Add the Maultaschen to the stock in batches. Cook for about 10–12 minutes, until they float to the surface and the dough is soft but still springy when pressed with a spoon.
- Serve the dumplings in bowls, covered with hot broth and vegetables, sprinkled with fresh parsley. Season with salt and pepper on the plate if needed.
Storage
Store the cooked Maultaschen separately from the bulk of the broth so they don’t become mushy. Keep both in the fridge for up to 2–3 days and reheat gently in hot broth just before serving.
