Gebratene Maultaschen (Fried Maultaschen with Egg)

Maultaschen is a regional specialty of Baden-Württemberg located in Southernwestern Germany (Stuttgart is the capital), also known as Swabia. Every Swabian is familiar with Maultaschen and they are served in homes and restaurants throughout the whole region.

When I was in Germany I usually ordered them one of two ways: Gebratene Maultaschen or Maultaschen “Schweizer Art” (Swiss-style Maultaschen baked with smoked ham and cheese on top). Today I’m sharing a traditional Swabian household favorite with you, Gebratene Maultaschen mit Ei (pan-fried maultaschen with egg), also called Geröstete Maultaschen.

• 1 pound Maultaschen, cut into 1/2 inch slices
• 3 tablespoons butter
• 4 large eggs , whisked
• 2 tablespoons chopped parsley, chives, green onions, or combination
• salt and pepper to taste

Maultaschen

• 1 1/2 pounds fresh pasta sheets , cut into approx 3 1/2 x 3 1/2 inch squares OR 52 wonton wrappers 
• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 1/4 teaspoons salt
• 1/2 teaspoon white pepper , freshly ground
• 1/4 teaspoon black pepper , freshly ground
• 1/3 teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)
• 1/3 teaspoon ground ginger
• 1/3 teaspoon dried marjoram
• 1/4 teaspoon mustard powder
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground coriander
• 1 1/2 tablespoons non-fat milk powder
• 1/2 cup finely chopped parsley
• 1 tablespoon butter
• 1 medium yellow onion, very finely chopped
• 1 clove garlic , minced
• 1 bunch (6-8 ounces or 200 grams) spinach
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly ground nutmeg
• 8 ounces 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)