I am so proud to be part of this awesome community #wildasperagustable which allows me to try dishes from the kitchens all over the world. This time it was the turn of German cuisine. I was completely ignorant of this cusisine I should admit, but there are some great blogs on German food and lifestyles and the cuisine seemed exotic and unique in flavors. Though some of the dishes have similarity with Italian cuisine with a large number of homemade varieties of pasta, it is very unique and very bold. I decided to cook two types of pastas ,one is schufnudel , a potato pasta and another is maultaschen which is a traditional dumpling filled with minced meat and spinach.
In this blog I will share my recipe of maultaschen which is raditionally prepared with minced beef and bacon . I used minced lamb meat instead as I dont consume beef. The recipe calls for usage of many herbs like marjoram, celery and parseley with a bit of grated nutmeg. I followed this awesome recipe vlog “Little gasthaus” meaning Guest house in English. The recipe is a spicy variation of the dish shown in the vlog with spicy thai bird chiles added to the filling.
The event was hosted by the restobar Gymkhana 91 which looked like perfect place for hosting a food event for such age old classic cuisine. The decor of the restaurant is rustic and royal with wooden floors and stairs and the light seemed just perfect for photoshoots. It was spacious airy and place was big enough for all our members to play around with the camera , chit chat and have fun. It also had this huge dining table which allowed us to enjoy decious community brunch together and discuss about the nitty gritties of food.
Our drinking sponsors were “Fullers London pride” beer and Russian Rye Vodka ( rye bread spirit as an unique ingredient of the vodka).The water bottles for the members were sponsored by Blue pine water which was naturally alkaline and packed in cute glass bottles.
The community and the theme is the brain child of Saloni Malkani, the co-founder of FBAI and chef Ananya , a cookbook author ,an youtuber and a celebrity chef.
Complete gastronomic delight , food contributed by the members
Maultaschen recipe
Filling
- 500 gm minced mutton
- A bunch of spinach
- 3 to 5 cloves garlic
- 2 to 3 Thai bird chilies
- A handful of marjoram leaves
- Fresh oregano
- thyme leaves
- Salt to taste
- 1/2 cup finely chopped onions
- a pinch of grated nutmeg
Dough
- 2 cups of refined flour
- 3 eggs
- 1/4 cup oil
- Salt to taste
Broth
- 250 gm Mutton bones
- 4 to 5 cups of water
- 1/2 carrot chopped
- Celery chopped
- 2 Garlic whole bulbs
- 2 to 3 green chilies
- 2 bay leaves
- 1 tbsp black pepper
Preparation
Filling
- boil the spinach with 1/2 cup water and salt.
- Drain the water and separate the spinach
- In a mixture grinder add all the ingredients of the fillings and minced lamb meat and spinach
- Grind till a fine mass is formed.
- Make small balls out of the fillings and keep separate.
Dough
- Strain the flour
- Add eggs and oil and salt to the flour
- Mix with your fingers
- Knead till a soft dough is formed
- Roll it over some loose flour if it is too sicky.
- Cover and refrigerate
Broth
- Boil everything together in a pressure cooker
- Allow 3 to 4 whistles
- Separate the bones
- Strain the stock with a fine sieve.
- Check salt
- Your broth is ready
Assembling
- Flatten the dough very thin like semi transparent sheet
- Cut rectangular squares from the sheet
- keep small about of filling at the center and make a dumpling of desired shape.
- Fold the ends properly so the filling is sealed.
- You can use egg wash or water to seal the edges
- Boil these dumpling in the broth for 20 to 25 minutes.
- Serve these separately or immersed in broth.
Maultaschen recipe
Ingredients
Filling
- 500 gm minced mutton
- A bunch of spinach
- 3 to 5 cloves garlic
- 2 to 3 Thai bird chilies
- A handful of marjoram leaves
- Fresh oregano
- thyme leaves
- Salt to taste
- 1/2 cup finely chopped onions
- a pinch of grated nutmeg
Dough
- 2 cups of refined flour
- 3 eggs
- 1/4 cup oil
- Salt to taste
Broth
- 250 gm Mutton bones
- 4 to 5 cups of water
- 1/2 carrot chopped
- Celery chopped
- 2 Garlic whole bulbs
- 2 to 3 green chilies
- 2 bay leaves
- 1 tbsp black pepper
Instructions
Preparation
Filling
-
boil the spinach with 1/2 cup water and salt.
-
Drain the water and separate the spinach
-
In a mixture grinder add all the ingredients of the fillings and minced lamb meat and spinach
-
Grind till a fine mass is formed.
-
Make small balls out of the fillings and keep separate.
Dough
-
Strain the flour
-
Add eggs and oil and salt to the flour
-
Mix with your fingers
-
Knead till a soft dough is formed
-
Roll it over some loose flour if it is too sicky.
-
Cover and refrigerate
Broth
-
Boil everything together in a pressure cooker
-
Allow 3 to 4 whistles
-
Separate the bones
-
Strain the stock with a fine sieve.
-
Check salt
-
Your broth is ready
Assembling
-
Flatten the dough very thin like semi transparent sheet
-
Cut rectangular squares from the sheet
-
keep small about of filling at the center and make a dumpling of desired shape.
-
Fold the ends properly so the filling is sealed.
-
You can use egg wash or water to seal the edges
-
Boil these dumpling in the broth for 20 to 25 minutes.
-
Serve these separately or immersed in broth.
