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Maultaschen by Indrani Sen

Maultaschen recipe

Flour dumpling filled with minced mutton and spinach cooked in mutton broth
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Author indrani

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

  1. boil the spinach with 1/2 cup water and salt.
  2. Drain the water and separate the spinach
  3. In a mixture grinder add all the ingredients of the fillings and minced lamb meat and spinach
  4. Grind till a fine mass is formed.
  5. Make small balls out of the fillings and keep separate.

Dough

  1. Strain the flour
  2. Add eggs and oil and salt to the flour
  3. Mix with your fingers
  4. Knead till a soft dough is formed
  5. Roll it over some loose flour if it is too sicky.
  6. Cover and refrigerate

Broth

  1. Boil everything together in a pressure cooker
  2. Allow 3 to 4 whistles
  3. Separate the bones
  4. Strain the stock with a fine sieve.
  5. Check salt
  6. Your broth is ready

Assembling

  1. Flatten the dough very thin like semi transparent sheet
  2. Cut rectangular squares from the sheet
  3. keep small about of filling at the center and make a dumpling of desired shape.
  4. Fold the ends properly so the filling is sealed.
  5. You can use egg wash or water to seal the edges
  6. Boil these dumpling in the broth for 20 to 25 minutes.
  7. Serve these separately or immersed in broth.