Something about one huge dumpling is the epitome of comfort



When one mentions German cuisine, the first thing that usually comes to mind is spicy sausages paired with a refreshing glass of lager. But you may not know that it also features a mouthwatering dumpling dish that will surely blow you away! Annick Poirot, a native of the country, born in the south but currently living in Northern Germany, introduced me to the German Maultaschen – spinach-infused dumplings with hints of nutmeg.

As Annick says, Germans usually go for the simple route when it comes to dishes, emphasizing the cooking time. But that’s not the case with German Maultaschen! Translated to ‘mouth pockets’ (quite a fitting name, I must say!), these dumplings are really delicate, and you have to prepare them extra carefully. This is exactly what makes them so delicious and unique. Also, you don’t need too many ingredients to make German  Maultaschen – some pasta dough, either homemade or store-bought, white onions, spinach, nutmeg, and broth, and you’re all set!

Since Annick moved to the opposite part of the country, she sometimes gets pretty homesick. So, whenever she misses her family and friends from the south, she makes German Maultashen, closes her eyes, and is immediately transported back to her childhood as this was the dish that her mom usually made whenever she returned from school. Yet again, there is nothing like the power of food!

Upon my first taste, Annick sure was right – German Maultaschen is rather unique. The nutmeg, a spice that I don’t use too often, gave the dish such a distinct flavor. I wanted it to be a bit spicier, so I sprinkled some chili on top, and it tasted heavenly! I know that this isn’t the traditional way to make German Maultaschen, but since I’m a ‘spice person’, I really needed it! Embarrassing, I know… Either way, even if you add the chili or not, this dish is fantastic, so I urge you to try it as soon as possible – the taste will surely take you by surprise!

For even more delectable recipes, such as the German Maultaschen, check out the rest of my blogs.

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  • Pre-made pasta dough/sheets

For filling

  • 7 oz spinach
  • ½ lb ground pork
  • ½ lb ground beef
  • 3 Tbsp breadcrumbs
  • 2 eggs
  • ¼ cup fresh parsley chopped
  • 1 tsp oil
  • 1 yellow onion finely chopped
  • ½ tsp nutmeg
  • salt & pepper to taste


Make the filling

  • Sauté onion in a frying pan in one teaspoon of oil until translucent. Remove the pan from the heat and let the onions cool slightly.
  • Wash the spinach, then boil it for 2-3 minutes in a pot of water. Remove it from the pot and run the spinach under cold water. Squeeze out the water, then chop the spinach into small pieces.
  • In a large mixing bowl, combine the ground pork, ground beef, chopped spinach, eggs, chopped parsley, and sautéd onion. Then, add the breadcrumbs. Finally, add salt, pepper, and nutmeg and mix everything together using your clean hands. If the mixture is overly wet, add a few more breadcrumbs. When you’re happy with the consistency, place the bowl with the meat mixture in the fridge. Cool completely before using.

Make the dumplings

  • Cut the rolled out pasta dough into large squares. Place about 2 Tbsp of filling in the center of the square. Brush a little water around the edges of the dough to help it stick. Fold the pasta over corner to corner to form a triangle. Firmly seal the edges, you can use a fork to crimp as well Repeat the same steps with the remaining pasta dough and the meat mixture.
  • Bring a large pot with salted water to a boil and reduce the heat to medium-low once boiling so that the water is just simmering. Add the first batch of Maultaschen to the pot (don’t add too many, they need enough space to float to the top) and let them sit in the hot water for approximately 15-20 minutes until done. Gently run a wooden spoon along the bottom of the pot every once in a while to make sure no Maultaschen are sticking to the bottom. When they rise to the top, you know they are (almost) done. Let them sit in the hot water for a couple more minutes, then remove the Maultaschen with a straining spoon.
  • Serve the Maultaschen in hot vegetable or beef broth.


Recipe inspired by Recipes From Europe
Course: Dinner, Lunch
Region: Europe
Keyword: Comfort food


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