Saturday, November 14, 2009

Maultaschen (Mouth Pockets)

(A happy American dumpling)
80 pounds of apples
30 pounds of grapes
3 gallons of paint
Those are my excuses

But I'm back

It is snowing and it's cold.
I am staying inside today but Fred is going hiking. In the snow. Brrr.
I'm SO not ready for winter. It was just 70 degrees on Wednesday. But it IS a great day to try out Grandma Schubert's Maultaschen recipe. It's Schwabish you know. So Fred has Schwabian blood in his veins? That explains many, many things.
Fred has very fond memories of visiting his grandmother in Poughkeepsie (puh-kip-see), New York. He watched her make Maultaschen as well as Spaetzle, German-style potato salad, and Sauerbraten. Fred's been anticipating eating Maultaschen ever since the recipe arrived from his Dad. It was a bit hard to decipher but I think I got it right. I love that this was typed by Frieda and has her handwriting in the margins. You can almost hear her accent. Although her recipe calls for making her own dough, I decided to try a short cut to save some time. Fred says its passable but we will be making this another time and rolling the dough ourselves. I will add the dough recipe at the end of my post if you have the time to make it. NOTE: We rolled our own dough on Sunday. Make the effort. It make a big difference in the taste.
1 box frozen spinach thawed
1 large yellow onion
3 Tblsp butter
7 slices old bread
3 lbs good ground beef
2 eggs
salt and pepper
2 packages wonton wrappers

(makes enough to feed a Schwabian platoon AND the Shoell Family - cut in half for a normal family)
Chop the spinach and onion in a food processor.
Pulse until just chopped, NOT creamy.
Melt the butter in med hot pan. Saute the spinach and onion for 5 minutes. Put two slices of semi stale bread in processor and pulse. Soak the remaining 5 slices of bread in water. Actually just run it under the faucet quickly then squeeze the water out as best you can.
Put the spinach mixture, chopped bread and wet bread in a bowl. Add the burger, eggs, salt and pepper. I used 2 tsp of salt, 1 tsp pepper. Then I used my hands to mix it well. Really get everything squished together.
Instead of making my own dough this time, I decided to use wonton wrappers. Lay out the wrappers on a dry board, then put about 1 tablespoon of the mixture in the center and spread a bit but don't get close to the edges or it won't seal well. Use a brush or your finger to spread a little water around the edges then cover with another wrapper and press edges together. They seal easily.

I boiled about 6 cups of water for 25 or so dumplings. Add 2 teaspoons of salt to water. Once at a good boil, add dumplings and bring temp down so its at a simmer (don't want to tear the dumplings up in a rolling boil.) Cook for 15 minutes, ladle out dumplings with some of the broth and salt to taste. I would recommend adding a bit of beef bouillon in place of one of the tsp of salt for more flavor, but salt and pepper to taste.


Nudel Dow (Noodle Dough)
(cut in half if you halved the filling recipe) 8 cups flour through sieve 8 eggs 2 Tblsp salt Enough water to hold together (start with 4 Tblsp and add as you need) Keep hands floured while mixing (yes with your hands). This is a stiff dough, you will need to work it for about 30 minutes. Keep flouring your hands so it doesnt stick.
I suggest rolling this out with a pasta machine working up to the number 6 setting. If not, roll out portions until it is very, very thin. Cut strips 5 inches long by 2 1/2 inches wide. Put a tablespoon of mixture in center of one end, spread a bit with a fork, then fold over and seal. Gute Nacht - Mahlzeit!


2 comments:

Jim said...

Also known as perogies????

Liz Schubert said...

Perogies are Polish. Mouth Pockets are German, silly! - signed Mrs. SCHUBERT