Swabian meat and spinach dumplings (Maultaschen) from Classic German Cooking: The Very Best Recipes for Traditional Favorites from Semmelknödel to Sauerbraten (page 155) by Luisa Weiss

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Caramelized onions (Geschmelzte zwiebeln); Creamed Savoy cabbage (Wirsinggemüse)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krwhte on February 16, 2025

    These turned out great! Not as complicated to assemble as the number of steps suggests. Dumplings held their shape well when cooking, regardless of whether they were fully sealed at the ends after cutting. Used a pre-mixed pound of ground beef/pork/veal.

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