Maultaschen: Stuffed pasta in broth or pan-fried.

Introduction:

Join us in a culinary journey to the southwestern region of Swabia, Germany, as we prepare a traditional comfort food known as Maultaschen. These delightful 'mouth pockets' are a staple in the German kitchen, with a fascinating history linking them to monks who disguised their meat consumption during fasting by hiding it inside these dumplings. Today, we will modernize the classic by creating a vegetarian version that still captures the essence of this beloved dish.

Ingredients:

For the Dough:

- 150g all-purpose flour

- 100g hard wheat semolina

- 120ml water

- 2 tablespoons olive oil

For the Filling:

- 1 cup spinach, fresh or frozen (thawed)

- 1 medium carrot, finely grated

- 150g mushrooms, finely chopped

- 2 spring onions, finely chopped

- 2 cloves garlic, minced

- A handful of parsley, chopped

- A few sprigs of thyme, leaves only

- 1/4 cup bread crumbs

- A pinch of nutmeg

- Salt and pepper to taste

- A touch of sugar

For Cooking:

- Vegetable broth (for boiling)

- Olive oil (for frying)

Optional for Serving:

- Vegetable broth

- Fresh parsley

Prep Time: 30 minutes (plus at least 30 minutes resting time for the dough)

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes (including dough resting time)

Equipment: Mixing bowls, rolling pin, frying pan, large pot

Servings: 4-6

Instructions:

1. Begin with the dough by combining the flour and semolina in a large mixing bowl. Make a well in the center.

2. Pour water and olive oil into the well and start mixing the wet ingredients into the dry using a fork until a rough dough begins to form.

3. Knead by hand until the dough is smooth and elastic. It should be slightly tacky but not sticky. Wrap the dough in plastic wrap or a clean kitchen towel and let it rest in the fridge for at least 30 minutes.

4. For the filling, sauté the carrots in a pan over medium heat until they start to soften. Add in the spring onions, mushrooms, and garlic and continue cooking until all vegetables are soft.

5. Stir in the spinach and season with nutmeg, salt, pepper, and a touch of sugar. Cook until the spinach has wilted and the excess moisture has evaporated.

6. Transfer the vegetable mixture to a bowl, then mix in the bread crumbs, parsley, and thyme. Let the filling cool down. Adjust for seasoning if necessary.

7. Once the dough has rested, roll it out on a floured surface to about 1/8 inch thickness. Cut the dough into squares or rectangles, depending on your preferred size for the Maultaschen.

8. Place a spoonful of the filling on one half of each dough square, then fold the dough over to create a pocket. Press the edges firmly to seal.

9. Boil the Maultaschen in a large pot of simmering vegetable broth for about 5 minutes or until they rise to the surface.

10. Alternatively, fry them in a pan with some olive oil over medium heat until golden brown and crispy on both sides.

11. Serve the Maultaschen hot, either in a bowl with broth or on a plate with a side salad. Garnish with fresh parsley if desired.

Cooking Tips:

- Be sure not to overfill the Maultaschen to avoid them bursting while cooking.

- Allow the filling to cool before assembling to ensure a firm, cohesive mixture.

- If boiling, ensure the broth is only simmering to prevent the Maultaschen from falling apart.

Enjoy this authentic dish brought to you by DW Food. This vegetarian take on a German classic will tantalize your taste buds and perhaps even transport you to the charming region of Swabia. Try your hand at this recipe, and remember to share your Maultaschen moments with us at https://www.youtube.com/@DWFood!

#german #vegetarian #dumplings #homemade

YouTube channel - DW Food: https://www.youtube.com/@DWFood

Maultaschen: Stuffed pasta in broth or pan-fried.