|Nutritional Guidelines (per serving)|
|Servings: 24 dumplings (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Italians and Germans both have meat dumplings like ravioli or maultaschen and potato dumplings like gnocchi or schupfnudeln.
Spinach is added when the maultaschen (literally "feedbags" but probably named after the city of Maulbronn) are eaten on Holy Thursday before Easter. These dumplings are part of many traditional German celebrations.
The dough for maultaschen is egg noodle dough and the filling reflects the German influence of mustard, bacon, and marjoram flavors. It's not exactly easy to make, but with a bit of patience, you'll have a complete German meal.
- 2 2/3 cups flour (all-purpose)
- 3/4 teaspoon salt
- 3 large eggs
- 1 tablespoon oil
- 3 tablespoons water
- 2 to 3 slices of bacon (cooked and chopped)
- 1/2 medium onion (chopped)
- 1 clove garlic (chopped)
- 1 ounce bread (day-old)
- 5 ounces frozen spinach (thawed, squeezed dry, and chopped)
- 2 tablespoons parsley (chopped)
- 1 tablespoon mustard (spicy)
- 1/4 teaspoon thyme (dried)
- 1/4 teaspoon marjoram (dried)
- 8 ounces beef (ground)
- 1 pinch pepper
- 1 to 2 quarts broth (beef or other)
- Garnish: chives or parsley (chopped)
Make the Dough
Mix 2 2/3 cups of flour, 1/2 teaspoon salt, 2 eggs, 1 tablespoon of oil and just enough of the 3 tablespoons water to make a smooth dough.
Knead for 5 to 10 minutes, until satiny. Form dough into a ball, oil surface, wrap in plastic and let rest for at least 1 hour.
Make the Filling
Cook bacon and remove from pan. Sauté onions and garlic in bacon drippings until translucent.
Mix together bacon, onions, garlic, bread, 5 ounces spinach, 2 tablespoons parsley, 1 tablespoon mustard, 1/4 teaspoon thyme, 1/4 teaspoon marjoram, 8 ounces beef, 1 egg, 1/4 teaspoon salt, and a pinch pepper until well combined. If you want a finer texture, put ingredients through a meat grinder, too.
Form the Dumplings
Roll out half of the dough to 1/8 inch thickness or thinner. You should have a sheet of about 12x18 inches. You also can use a noodle roller to make flat sheets with 1/5 of the dough at a time.
Score the dough with a knife, one time through lengthwise and five perpendicular cuts to make 1 dozen rectangles.
Place 1 tablespoon dough on each rectangle.
Fold rectangle over and pinch sides to close.
Repeat with the other half of dough.
Cook the Dumplings and Serve
Bring broth to a simmer and place 1/3 of the maultaschen in the broth. Cook for 15 to 20 minutes. Remove and drain. Keep warm if not serving immediately. Repeat with the rest of the maultaschen.
Serve in a bowl with some broth and sprinkle with chives and parsley.