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Authentic Swabian pasta pockets, known as 'Herrgottsbscheißerle' (Little God-cheaters), filled with a savory mixture of ground meats, spinach, and soaked bread. Traditionally served simmered in a clear, rich broth, this is a quintessential German comfort food.
For 4 servings
Prepare the Pasta Dough
Create the Savory Filling
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Authentic Swabian pasta pockets, known as 'Herrgottsbscheißerle' (Little God-cheaters), filled with a savory mixture of ground meats, spinach, and soaked bread. Traditionally served simmered in a clear, rich broth, this is a quintessential German comfort food.
This german recipe takes 65 minutes to prepare and yields 4 servings. At 616.75 calories per serving with 40.07g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble the Maultaschen
Cook and Serve
Instead of serving in broth, pan-fry the boiled Maultaschen in butter until golden brown. Serve with a side of German potato salad.
For a vegetarian version, replace the meat with a mixture of sautéed mushrooms, leeks, more spinach, and breadcrumbs or firm tofu.
Top the Maultaschen soup with crispy fried onions for extra texture and flavor.
The combination of beef, pork, ham, and eggs provides high-quality protein, essential for muscle building, tissue repair, and overall body function.
The red meat in the filling is a rich source of heme iron for energy production and B-vitamins, particularly B12, which is crucial for nerve function and red blood cell formation.
Spinach adds valuable nutrients like Vitamin K, Vitamin A, and folate, contributing to bone health, vision, and cellular growth.
A typical serving of four Maultaschen in broth contains approximately 650-750 calories, depending on the specific meat-to-fat ratio and broth richness.
Maultaschen are a hearty, traditional comfort food. While they provide a good amount of protein and some vitamins from the spinach, they are also relatively high in carbohydrates and sodium. They are best enjoyed in moderation as part of a balanced diet.
Yes. You can assemble the Maultaschen and store them on a well-floured tray in the refrigerator for up to 24 hours before cooking. They can also be frozen raw for up to 3 months.
Place the uncooked Maultaschen in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Cook them directly from frozen, adding a few extra minutes to the simmering time.
This usually happens for two reasons: the dough was not sealed properly, or the broth was boiling too aggressively. Ensure you press out all air and create a firm seal, and cook them in a gentle simmer, not a rolling boil.