Maultaschen Recipe

How to make it

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• mix the eggs with the flour add some salt, you will find that this might be a rather dry dough, but this is ok. I strongly advice on using a pasta machine with this, otherwise the dough will be very difficult. Set the machine for the thickest pasta thickness. Let the pasta trough the machine. Most likely the tough will fall into pieces. No problem sprinkle a very little water on the dough. fold it, and run it trough the machine again.
• Fold it again in the other direction and let it trough again. The final product you need, is an about 6 inch "band" of dough. I will try to send some pictures later.
• Lay this 6" tall and , well as long as possible band of pasta on a long clean surface. dont forget to dust that surface with a little flour.
• Meat preparation.
• So you have your minced meat, peel a slice the onions, wash the Parsley. Heat some BUTTER in a pan, once the butter gets lightly golden, add the onions and roast them until golden brown, add the parsley and roast it a little bit too. Now add the roasted onions and parsley to the meat, add from the spices as you feel. Please be careful with Maze or Nutmeg...very little is needed and a little to much is overkill.
• Work the meat tough with your hands, add the eggs, and mix until you have a humongous mass. Now add the Spinach and or liver....or dont.
• I love the little liver in there, my wife hates it. I dont like the Spinach, she does :-) If the meat dough is to soft or watery, use the breadcrumps. Play around and find you own taste. I have seen Maultaschen filled with Dear, Mushrooms, minced turkey, basically any meat you can mince. I even have seen them done with fish.The real deal tough, is pork.
• To test if the taste is right, make a small ball of the minced meat and throw it in the soup, boil until it comes up, take it out and try.
• Now we have 2 ways how to make Maultaschen. Rolled, or cut like Ravioli.
• I start with the filled pockets like ravioli. cut 2x4" dough pieces, put one or two tablespoon of the meat on the tough sheet, "paint" the outer 1/2" of the tough with eggwhite and fold over. Press the sides of the pockets together and boi them in soup until they "swim" up. Dont cook to long and also not to hard.
• The rolled version is better if you want to make bigger batches.
• Take a as long as possible band of the dough, flour the work surface, and lay the tough on on the surface. Now with a spreading knife or wooden spoon and "spread" about 5" of the tough with your minced meat. This means if you have a 6" high band, spread on 5" and leave the upper 1" without meat. That upper inch "paint" with eggwhite.
• Now start from the lower site, where the meat is, and fold over 5"
• on the whole length. Repeat that a second time. Finaly fold over so that the eggwhite part sticks onto the pasta. Now take a wooden cook spoon, and press down every 2-3". to make small pockets out of our roll.
• Press down REAL hard, the cut where you pressed the pockets.
• Boil them until they come up...there you are.
• This is really time consuming, but I for example usually make 4x or 5x the batch, portion the cooked Maultaschen and freeze them.
• I hope I will find the time to make some this weekend, make pictures of the steps and post them.
• Please Email with questions. Also if someone would like to correct my spelling please do. My English isnt really the best.