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Authentic Swabian Maultaschen w/ Wonton Small Wraps

These are made with the small wraps.

5 from 1 vote

Authentic Swabian Maultaschen w/ Wonton Small Wraps

Authentic Maultaschen just the way you know and love them from Germany!
Prep Time2 hours
Active Time30 minutes
Course: Lunch, Main Course
Cuisine: Bavarian, Swabian
Keyword: Bavarian, beef, pork, wonton
Yield: 26 servings
Calories: 103kcal


  • 52 ea wonton wrappers
  • ½ lb ground pork see note about grinding your own meat
  • ½ lb ground beef see note about grinding your own meat
  • 1 ¼ tsp salt
  • ½ tsp white pepper freshly ground
  • ¼ tsp black pepper freshly ground
  • tsp ground mace can substitute nutmeg but strongly recommend mace for traditional German flavor
  • tsp ground ginger
  • tsp dried marjoram
  • ¼ tsp mustard powder
  • tsp ground cardamom
  • tsp ground coriander
  • 1 ½ tbls non-fat milk powder a standard ingredient in sausage-making, it helps bind the meat mixture, helps the cooked meat retain moisture and enhances the flavor
  • ½ c parsley finely chopped
  • 1 tbls butter
  • 1 yellow onion medium very finely chopped
  • 1 clove garlic minced
  • 8 oz spinach
  • 2 eggs large
  • ½ tsp salt
  • ½ tsp black pepper freshly ground
  • ¼ tsp nutmeg freshly ground
  • 8 oz bread crumbs slightly stale crusty white bread or fresh croutons, chopped, placed in a bowl and softened with a few tablespoons of milk (squeeze out excess milk once softened) or bread crumbs
  • 1 egg for sealing wonton


  • Place the ground pork and beef, spices and milk powder in the bowl stand mixer fitted with a paddle attachment. Add about 1/2 cup crushed ice to the ground meat mixture in the stand mixture. This will keep the meat cold and prevent the fat from melting as the mixture is mixed/emulsified to create the desired texture.
  • Mix the meat on low-medium speed for a few minutes (be careful not to over-mix) until the mixture is emulsified. Meaning if you take a clump of meat and pull it apart with your fingers you should see tiny threads pulling apart. Set the meat mixture aside until ready to use.
  • Freezing the Meat Mixture: You can use the meat mixture immediately or you can freeze it so you can have it on hand for convenience to save time when you're ready to make another batch of Maultaschen.
  • Boil the spinach for 1-2 minutes. Drain and rinse under cold water, thoroughly squeeze out the water and very finally chop it. Using chopped frozen is ok. Set aside.
  • In a frying pan, heat the butter and sauté the onion until soft and translucent, 10 minutes. Add the garlic and parsley and cook for another minute or two. Let the mixture cool down.
  • Put the meat mixture in a large bowl along with the onion/parsley mixture, the chopped spinach, prepared breadcrumbs, spices and eggs. Use a stand mixer or your hands to thoroughly combine the mixture.

WonTon filling

  • Open Wonton wrappers; pre-cut into just the right sized squares.
  • Brush the wonton with egg. Place one teaspoon of Maultaschen filling in the back half of the wonton.
    This is about 35-40 g of filling.
    Place another pasta square on top and press down with your fingers to seal.
    Or use 2 wrappers brushed with egg and place meat on wrappers and fold over as a triangle and seal.
  • Use a fluted pastry/pasta cutter wheel to make pretty edges.

Cooking the Maultaschen

  • Bring a large pot of lightly salted water to a low boil (see below). Working in batches so as to not overcrowd, place the Maultaschen in the pot and keep the water at a very gentle simmer. Simmer for 10-15 minutes.
  • Remove the Maultaschen with a slotted spoon and transfer them to a colander to drain.
  • To serve: The most traditional way Maultaschen in der Brühe which is warming the Maultaschen in a rich clear broth (usually beef broth) and serving it as a soup.

Storing Maultaschen

  • For convenience you can freeze the cooked Maultaschen at this point. Lay them out in a single layer on a lined cookie sheet and freeze them. Once frozen remove them and put them in an airtight container or zip lock bag and freeze for up to 3 months.
  • You can also freeze left over mix for future use IF not previously frozen.


If you're grinding your own meat: Pork shoulder is an ideal cut because it has a good ratio of fat to muscle. Also when choosing a cut of beef don't be afraid if it's a fatty cut. That fat will help bind the meat when you mix it to create the ideal texture.
Advance Preparation: You can save a lot of time by making the meat mixture in advance (the ground meat and spices) and freezing it until ready to use. You can also freeze the finished Maultaschen before they're cooked. 


Calories: 103kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 146mg | Fiber: 1g | Sugar: 1g | Vitamin A: 967IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg