German · intermediate
Swabian Beef And Spinach Dumplings In Broth
Comforting German Maultaschen pockets filled with seasoned halal ground beef, spinach, and herbs, gently simmered in a steaming bowl of clear beef broth.
- PREP TIME
- 30 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Melt butter in a skillet over medium heat and sauté the diced onion until translucent, then let cool completely.
- 02
In a mixing bowl, combine ground beef, squeezed dry spinach, sautéed onion, breadcrumbs, egg, salt, and black pepper until uniform.
- 03
Lay fresh pasta sheets on a flat surface and place golf ball-sized mounds of filling spaced 3 inches apart along half of each sheet.
- 04
Brush pasta edges with water, fold the dough over the filling, and press tightly around each mound to seal before cutting into individual rectangular dumplings.
- 05
Bring clear beef broth to a gentle simmer in a wide pot.
- 06
Carefully drop the dumplings into the simmering broth and cook for 10 to 12 minutes until pasta is tender and meat is fully cooked, then serve hot garnished with chives.
A LITTLE KITCHEN KNOW-HOW
Dumpling Sealing
Pressing out air pockets around meat filling before sealing dough ensures tight closure and prevents dumplings breaking during simmering.
Notes from the kitchen
- Squeeze as much liquid as possible out of the spinach to prevent sogginess inside the pasta dough.
- Ensure broth is kept at a gentle simmer; boiling violently can tear open pasta seals.
- Original home-cooking adaptation inspired by German; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.