Maultaschen stir-fry

Ingredients

• 1onion
• 1garlic clove
• 1pepper
• 1courgette
• 6light Maultaschen
• 1 wholevegetable stock cube
• 1 tspoil
• somefrozen mixed herbs
• somesalt
• somepepper

Instructions

1. 1

   Make the stock

   Bring water to the boil and dissolve the vegetable stock cube in it.

2. 2

   Cook the Maultaschen

   Add the Maultaschen and leave them to steep for 8–10 minutes.

3. 3

   Chop the vegetables

   Meanwhile, cut the vegetables into small pieces.

4. 4

   Fry onion and garlic

   Heat the oil in a frying pan and fry the onion and garlic.

5. 5

   Fry the vegetables

   Add the remaining vegetables and fry them as well.

6. 6

   Season the vegetables

   Season with the herbs, salt and pepper.

7. 7

   Plate the dish

   Arrange the fried vegetables on a plate and place the cooked Maultaschen on top.

8. 8

   Serve

   The dish is ready to serve.

What are Maultaschen?

Maultaschen are filled pasta parcels associated with Swabian cooking in southern Germany. They are often served in broth or cooked and paired with other ingredients.

This version combines them with quickly fried vegetables. Cooking the pasta in stock adds savoury flavour, while the onion, pepper and courgette make a colourful bed for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 386 calories, 11g protein, 59g carbs, 10g fat.

Most of the carbohydrates come from the Maultaschen, with smaller contributions from the vegetables. The Maultaschen provide some protein, while the oil is the main added source of fat. For a more balanced plate, add a side salad or extra green vegetables.

Cook the pasta gently

Stock: dissolve the vegetable cube in boiling water before adding the Maultaschen, as the method directs.

Steeping: leave the parcels in the hot stock for 8–10 minutes. Avoid vigorous boiling, which can make filled pasta more likely to split.

Prepare the vegetables

Even pieces: cut the vegetables into small, similar-sized pieces so they are easier to fry evenly.

Order: start with the onion and garlic, then add the remaining vegetables. This gives the aromatics time in the pan before the courgette and pepper go in.

Watch the pan

Heat: warm the oil before adding the onion and garlic, then keep the vegetables moving as they fry.

Doneness: the method does not give a precise frying time, so use the vegetables’ appearance and texture as your cue. They should be cooked through while retaining some shape.

Season and plate

Herbs: add the frozen herb mixture with salt and pepper once the vegetables have fried. Taste before adding much salt, since the stock cube is already seasoned.

Serving: put the vegetables on the plate first and arrange the drained, cooked Maultaschen on top, as in the original method.

What to serve alongside

The Maultaschen and vegetables make a complete, straightforward plate. If you want an extra side, serve a crisp green salad or steamed green vegetables alongside.

Recipe notes & tips

• Cut the vegetables into similarly sized pieces so they fry at a similar rate.
• Dissolve the stock cube fully before adding the Maultaschen.
• Keep the Maultaschen at a gentle simmer or steep rather than boiling them hard.
• Taste the vegetables before adding extra salt because the stock cube contributes seasoning.
• Drain the Maultaschen before arranging them over the vegetables.

Variations

• Add mushrooms: fry sliced mushrooms with the other vegetables.
• Use fresh herbs: stir chopped fresh herbs through the vegetables at the end.
• Add chilli: include a little chopped chilli with the onion and garlic.
• Include spinach: fold a handful of spinach into the pan until wilted.
• Finish with lemon: add a squeeze of lemon over the vegetables just before serving.

Common mistakes to avoid

• Boiling the Maultaschen hard: they may split, so let them steep gently in the stock.
• Cutting uneven pieces: some vegetables can finish before others, so aim for similar-sized pieces.
• Adding garlic too late: fry it with the onion as instructed so its flavour reaches the oil.
• Over-salting: stock cubes can be salty, so season the vegetables sparingly and taste first.
• Leaving the Maultaschen in the stock for too long: follow the stated 8–10 minutes and check that they are cooked.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a frying pan or microwave until piping hot; the Maultaschen may soften after storage.

Frequently asked questions