Schwäbische Maultaschen in Brühe
Swabian Maultaschen are large rectangular pasta pockets filled with raw minced meat, bratwurst filling, spinach, soaked bread, onion, and parsley, then gently cooked in broth.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Knead flour, eggs, salt, and a little water into firm pasta dough; rest 30 minutes.
- 2
Mix the raw meats with chopped spinach, soaked roll, softened onion, parsley, egg, salt, pepper, and nutmeg.
- 3
Roll the dough thin, arrange filling in a long strip, fold dough over, press out air, and cut large rectangles.
- 4
Seal the edges firmly with water or egg white.
- 5
Poach the Maultaschen gently in beef broth for 12 to 15 minutes until the filling is cooked.
- 6
Serve in the broth with chives or cool for later pan-frying with onions.
Cook notes
Tips
The classic parcels are rectangular, not small triangles.
Do not pre-cook the meat filling; it cooks inside the pasta in broth.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat Maultaschen in vegetable broth or by steaming them to retain moisture.
What to Serve With
- Beef broth and chives
- Swabian potato salad
- Browned onions
Common Mistakes
- The classic parcels are rectangular, not small triangles.
- Do not pre-cook the meat filling; it cooks inside the pasta in broth.
Recipe FAQ
What defines Schwäbische Maultaschen in Brühe?
Swabian Maultaschen are large rectangular pasta pockets filled with raw minced meat, bratwurst filling, spinach, soaked bread, onion, and parsley, then gently cooked in broth.
What should I avoid when making Schwäbische Maultaschen in Brühe?
The classic parcels are rectangular, not small triangles.
Kitchen tools
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Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
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