- Wed Nov 28, 2012 11:55 am
#3509097
Been in Germany now for a while and I've found I'm a bit addicted to these when they're available.
http://germanfood.about.com/od/meatbase ... aschen.htm
Italians and Germans both have meat pockets like ravioli or Maultaschen and potato dough noodles like gnocchi or Schupfnudeln. The noodle dough for Maultaschen is usually egg noodle dough and the filling reflects the German influence: mustard, bacon and marjoram flavors. Spinach is added when the Maultaschen (lit. feedbags) are eaten on Holy Thursday before Easter, but every Thursday can be Maultaschen day in Swabia.
Makes 2 dozen German ravioli or Maultaschen
Prep Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
Noodle Dough:
2 2/3 c. all purpose flour (300 grams)
1/2 tsp. salt
2 eggs
1 T. oil
3 T. water
Meat Filling:
2-3 slices bacon, cooked and chopped
1/2 onion, chopped (1/2 cup)
1 clove garlic, chopped
1 oz. (25 grams) day-old bread or rolls, cut into cubes and sprinkled with 2 T. water
5 oz. frozen spinach (1/2 package), thawed, squeezed dry and chopped
2 T. fresh or 1 tsp. dried parsley
1 T. spicy mustard
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
8 oz. ground round
1 egg.
1/4 tsp. salt
Fresh ground pepper
For Cooking:
1-2 quarts broth (beef or other)
Preparation:
Dough:
Mix flour with salt, eggs, oil and just enough water to make a smooth dough. Knead for 5-10 minutes, until satin-y. Form dough into a ball, oil surface, wrap in plastic wrap and let rest for at least an hour.
Filling:
Cook bacon and remove from pan. Sauté onions and garlic in bacon drippings until translucent.
Mix all filling ingredients well. If you want a finer texture, put ingredients through a meat grinder, too.
Make the Maultaschen:
Roll out 1/2 dough to 1/8 inch thickness or thinner. You should have a sheet about 12 inches by 18 inches. (You may also use a noodle roller to make flat sheets with 1/5 of dough at at time.)
Score dough with a knife, one time through lengthwise and five perpendicular cuts to make 1 dozen rectangles.
Place one tablespoon dough on each rectangle.
Fold rectangle over and pinch sides to close.
Repeat with the other half of dough.
Bring broth to a simmer and place 1/3 of the Maultaschen in the broth. Cook for 15 - 20 minutes. Remove and drain. Keep warm if not serving immediately. Repeat with the rest of the Maultaschen.
Serve in bowl with some broth and sprinkled with chives and/or parsley.
http://germanfood.about.com/od/meatbase ... aschen.htm
Italians and Germans both have meat pockets like ravioli or Maultaschen and potato dough noodles like gnocchi or Schupfnudeln. The noodle dough for Maultaschen is usually egg noodle dough and the filling reflects the German influence: mustard, bacon and marjoram flavors. Spinach is added when the Maultaschen (lit. feedbags) are eaten on Holy Thursday before Easter, but every Thursday can be Maultaschen day in Swabia.
Makes 2 dozen German ravioli or Maultaschen
Prep Time: 1 hour, 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
Noodle Dough:
2 2/3 c. all purpose flour (300 grams)
1/2 tsp. salt
2 eggs
1 T. oil
3 T. water
Meat Filling:
2-3 slices bacon, cooked and chopped
1/2 onion, chopped (1/2 cup)
1 clove garlic, chopped
1 oz. (25 grams) day-old bread or rolls, cut into cubes and sprinkled with 2 T. water
5 oz. frozen spinach (1/2 package), thawed, squeezed dry and chopped
2 T. fresh or 1 tsp. dried parsley
1 T. spicy mustard
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
8 oz. ground round
1 egg.
1/4 tsp. salt
Fresh ground pepper
For Cooking:
1-2 quarts broth (beef or other)
Preparation:
Dough:
Mix flour with salt, eggs, oil and just enough water to make a smooth dough. Knead for 5-10 minutes, until satin-y. Form dough into a ball, oil surface, wrap in plastic wrap and let rest for at least an hour.
Filling:
Cook bacon and remove from pan. Sauté onions and garlic in bacon drippings until translucent.
Mix all filling ingredients well. If you want a finer texture, put ingredients through a meat grinder, too.
Make the Maultaschen:
Roll out 1/2 dough to 1/8 inch thickness or thinner. You should have a sheet about 12 inches by 18 inches. (You may also use a noodle roller to make flat sheets with 1/5 of dough at at time.)
Score dough with a knife, one time through lengthwise and five perpendicular cuts to make 1 dozen rectangles.
Place one tablespoon dough on each rectangle.
Fold rectangle over and pinch sides to close.
Repeat with the other half of dough.
Bring broth to a simmer and place 1/3 of the Maultaschen in the broth. Cook for 15 - 20 minutes. Remove and drain. Keep warm if not serving immediately. Repeat with the rest of the Maultaschen.
Serve in bowl with some broth and sprinkled with chives and/or parsley.
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- By colemauro