Schwäbisch Hähnchen Maultaschen
Image by Hans Braxmeier from Pixabay
Ingredients
noodle dough -
250 g Flour (2 cups)
2 Eggs
4-6 Tbsp water
1/2 tsp Salt
filling -
150 g Chicken Breasts Chopped
200 g Cream Cheese
200 g Cream Cheese
Rosemary Chopped
1 Egg
3/4 cup Breadcrumbs
1 medium onion, finely minced
to taste Salt & pepper
1/2-1 tsp Nutmeg
other -
2 liters Chicken or other soup broth
Parsley, to garnish
Method
DOUGH:
Combine flour with 2 eggs, 1/2 tsp salt and 4-6 Tbsp water in a bowl.
Mix until dough comes together.
Remove from bowl and knead on a floured surface until smooth.
Wrap and let rest for 30 minutes.
Mix until dough comes together.
Remove from bowl and knead on a floured surface until smooth.
Wrap and let rest for 30 minutes.
Schwäbisch Maultaschen (Big, Fat German "Ravioli")
FILLING:
While the dough is resting, Microwave Chicken breasts for 3-5 minutes.
Drain and dunk in very cold water.
Squeeze out excess water and finely chop or process in a blender.
Mix the Chicken, Cottage Cheese, minced onion, bread crumbs, egg,
Drain and dunk in very cold water.
Squeeze out excess water and finely chop or process in a blender.
Mix the Chicken, Cottage Cheese, minced onion, bread crumbs, egg,
nutmeg and salt & pepper together so everything is well blended.
METHOD 1
(Ravioli Style): Flour a working surface to roll out dough.
Roll out thin into a large rectangle.
Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter.
Roll out thin into a large rectangle.
Cut into smaller rectangles about 6 x 12 cm (2.5 x 5 in) with a knife or pie cutter.
Place a tablespoon of the filling on each dough rectangle, slightly off center.
Fold over the dough and seal the pocket by pressing down around the meat filling.
Fold over the dough and seal the pocket by pressing down around the meat filling.
Place on a floured tray or plate until all maultaschen are finished.
METHOD 2
(Rolled Maultaschen): This method is the easiest and fastest.Roll out the dough into one big rectangle
(you might want to split the dough in half so it's more manageable)
and spread the filling out evenly.
Roll up into a long roll. Seal the end with a little water.
Cut diagonally into thick pieces.
The filling will be exposed but it will stay put when cooking if rolled up tightly.
The filling will be exposed but it will stay put when cooking if rolled up tightly.
METHOD 3
(Hybrid): Roll out the dough into one big rectangle and spread the filling
out evenly, leave some space open on one side.
Fold into three, sealing the edge of the fold with a little water.
Form square pockets by pressing down along the roll with the round handle
of a wooden spoon. This will create a seal between each maultaschen.
out evenly, leave some space open on one side.
Fold into three, sealing the edge of the fold with a little water.
Form square pockets by pressing down along the roll with the round handle
of a wooden spoon. This will create a seal between each maultaschen.
Cut the pressed area with a knife or pasta cutter.
TO COOK:
Bring the soup to a boil. Add the maultaschen and turn down to a simmer.
Simmer for 12-15 minutes.
You can add a few veggies in the soup too if you like,
though the 'classic' way is to just enjoy in the broth.
Dish out into shallow bowls and pour over some broth
(it doesn't have to be a lot, because you want to be able to cut the maultaschen).
Garnish with chopped parsley.
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