Recipe by: Christiane Krink

Source: Adapted from

Meat and vegetarian versions; meat version is the traditional one.

Serve with caramelized onions on top and with German potato salad (separate recipe).


Christiane Krink's German Swabian Maultaschen
Christiane Krink’s German Swabian Maultaschen

Ingredients (Dough)

  • 100 g plain flour
  • 1 egg
  • 1 Tbsp of olive oil (increase ratios as needed)

Ingredients (Meat Filling)

  • 120 g cooking cream
  • 1 stale bread roll, diced
  • 100 g diced onion
  • 4 Tbsp of butter
  • 50 g of parsley
  • 450 g frozen spinach
  • 1 Tbsp of lemon zest
  • 3 medium eggs
  • 250 g minced beef
  • 200 g sausage meat
  • ½ – 1 Tbsp salt, more to taste
  • ¼ – ½ Tbsp pepper, more to taste
  • ~1 tsp nutmeg

Ingredients (Vegetarian Filling)

  • 250 g of mixed vegetables (carrots, celery, spinach …..etc)
  • 40 g of herbs (parsley and chives)
  • 2 Tbsp of butter
  • 200 g of Philadelphia cream cheese
  • 2 Tbsp of breadcrumbs
  • ½ – 1 Tbsp salt, more to taste
  • ¼ – ½ Tbsp pepper, more to taste
  • 4 Tbsp of roasted and chopped hazelnuts


Instructions (Dough)

  • Place flour on a work surface and make a well in the middle.
  • Place egg and oil in the well and mix together with your hands.
  • Knead dough until combined and bring together in the shape of a disc.
  • Wrap in cling wrap and rest for 15 mins.

Instructions (Meat Filling)

  • Warm up the cream in a pan over a low heat and add the bread.
  • Fry the onion with the butter until it’s soft or transparent in a separate pan.
  • Chop the spinach and parsley and mix together with bread, cream, onion, eggs, minced beef, sausage meat and lemon zest.
  • Add salt, pepper and nutmeg, more to taste.

Instructions (Vegetarian filling)

  • Dice the vegetables into small cubes and fry with butter until soft. Remove from the heat.
  • Add the herbs, cream cheese, salt and pepper to taste.
  • Place mixture in a blender and blend until combined.
  • Add 1 Tbsp of bread crumbs and hazelnuts.
  • If mixture appears too watery, add more bread crumbs until mixture is firm.

Instructions (Maultaschen Construction)

  • Using a pasta machine, make thin sheets of the dough – this will look similar to lasagna sheets.
  • Place the length of dough on a bench top and place the filling down the center, lengthwise.
  • Fold each end of the dough over the mixture, similar to wrapping a present.
  • To make the dough stick together, using a pastry brush of your finger, place a little water on the bottom piece of dough for the top piece to stick to.
  • Once folded and stuck together, cut dumplings approximately 3cm apart.
  • Bring water to the boil and add salt.
  • Place Maultaschen into the boiling water and boil for 10 mins until cooked.
  • Serve with vegetables or salad.

Download PDF here: German Swabian Maultaschen (Dumplings) Christiane Krink