Maultaschensuppe - Germany


Germany is well known for its Christmas markets, selling a variety of food, drinks and gifts. Christmas trees and advent calendars are very important as part of the festive season in Germany. 

Maultaschensuppe is a traditional German broth that is colourful, full of flavour and a firm favourite amongst many German families at Christmas. Serve as a starter to warm up in winter. 

Prep time: 1-2 hours
Cook time: 30-40 mins
Serves: 8



Dumpling Dough:
210g plain flour
2 tbsp semolina flour
½ tsp canola oil
3 eggs, lightly beaten

3 oz. minced beef
3 oz. minced veal
3 oz. minced pork
1 ½ oz. bacon, roughly chopped
25g fresh parsley, finely chopped
2 tbsp double cream
2 tbsp spinach, cooked and chopped
2 eggs, lightly beaten
¼ onion, finely chopped
Freshly grated nutmeg
Salt and pepper, to season

1-1   ½ litres chicken stock
50g carrot, finely chopped
50g celery, finely chopped
2 tbsp parsley, finely chopped


  • To make the dumpling dough, begin by mixing together the plain and semolina flour in a bowl. Add the oil and the eggs and combine using your hands to create the dough.
  • On a lightly floured surface, knead the dough for 5-6 minutes, then wrap in cling film and refrigerate for approximately 1 hour.
  • To make the filling, mix together all the filling ingredients until fully incorporated. Transfer to a piping bag and set aside.
  • Remove the cling film from the dumpling dough and cut into 4 equally size portions. On a floured surface, use a floured rolling pin to roll out each piece of dough into thin ribbons of to about 1/16 inch thick. Pipe a straight line of filling onto the bottom of each ribbon to just below 1/3 of the way down.
  • From the bottom, roll the ribbon over the filling and over so that one side of the ribbon reaches the other. Lightly press together and brush the border of excess dough with the beaten egg, then roll the tube over onto the egg coated dough. Press down to seal then trim any excess off by running a knife down the length of the tube.
  • Using a thin cylindrical object, such as a knife-honing steel, divide the length of the tube into 20-25 dumplings by pressing the dough and filling into equally sized sections. Use a knife to separate the dumplings from one another.
  • Bring a large saucepan of water to the boil, then add the dumplings and cook for about 20 minutes, or until they float.
  • In another saucepan, add the chicken stock, carrot, celery and seasoning and over a medium to high heat, cook until the vegetables are soft.
  • Divide the dumplings into bowls, then pour the soup over and top each with parsley.