Almost everyone in Germany loves Maultaschen – traditional or vegetarian. But have you ever tried them homemade? Relatively easy with this traditional recipe.
Maultaschen are incredibly popular, at least in southern Germany. You can get them ready-made in the supermarket, they are then quickly prepared and thus an uncomplicated snack that you can get on the table quickly. I think the store-bought ones also taste quite ok, but really good they taste only from the butcher (where I usually buy them at our weekly market in Frankfurt-Höchst) or homemade (my butcher in Mumbai does not have any, surprisingly 🤔). So, therefore: my authentic, Swabian original recipe for Maultaschen!
They’re also called Herrgottsbescheißerle (Deargodcheateries) as a joke. Why? Because in Swabia, Maultaschen are also eaten during Lent. Also very popular on Maundy Thursday and Good Friday. And since the meat is hidden in the Maultasche, God can not see it 😉. The Swabian dialect is awesome 😊!
Preparation of the Maultaschen
This recipe uses an incredible amount of parsley. You have to really like that. I also know recipes that use spinach instead of parsley, or at least replace some with it. You can also just leave out half of the parsley. I had leftover filling at the end anyway. I then just added some ground beef the next day and made another batch of dough.
My wife, daughter and myself found the parsley flavor too strong. Interestingly, though, only on the first day! We had some left over after cooking, which I briefly sautéed in butter again the next day. Their taste was suddenly much more rounded. So they are better when rested for a day. Maybe if you prepare the stuffing and let it sit in the fridge for a couple of hours, that will help. I noticed that with parsley so also once with Frankfurter green sauce. There it was also so that shortly after preparation the parsley was very prominent. Since then, I always make green sauce the day before.
I typically know Maultaschen served either in broth or sautéed in butter with potato salad. But you can also cut them nicely into strips, sauté them a bit, maybe dipped in beaten egg beforehand and put them on top of a tossed salad. With a few nuts together or with pumpkin seed oil in the salad dressing this tastes great.
Maultaschen – Traditional stuffed Pasta from Swabia – Germany
Ingredients
- 400 g pasta dough with eggs (based on 3 eggs)
For the filling
- 70 ml milk
- 1 bread roll stale
- 2 onions
- 3 bunches parsley (~150 g in total)
- 2 Tbsp clarified butter
- 250 g minced pork (preferably fat meat, else add a Tbsp of lard)
- 2 eggs
- some salt
- some ground pepper
- 1 pinch nutmeg
- 1 tsp marjoram (optional)
- some semolina
For the sautéed onions
- 2 onions
- 3 Tbsp clarified butter
Instructions
The filling
- Heat the milk in a pot and add the sliced bread roll. Let it soak, preferably with a lid on top.
- Cut the onion into fine pieces.
- Wash the parsley and chop it very finely. Put some parsley aside for garnishing later.
- Heat clarified butter in a frying pan and sauté the onions.
- Season with pepper, salt, nutmeg and marjoram and mix it thoroughly so that the mixture is well blended.
The filling
- Whisk the other egg in a small bowl and set aside.
- Now roll out the dough very thinly, rather a bit thinner than Italian recipes for stuffed pasta.
- Spread the dough mixture on the dough, leaving a small border of dough on top.
- Brush this border with the beaten egg.
- Now roll the dough from the bottom to the top and glue the egg-coated edge of the dough well.
- Now cut 6 cm wide pieces from the roll and flatten each piece with your hand so that the filling is well distributed. It is ok if they are not completely closed at the sides. Usually the filling stays inside the dumpling.
- Then place them on a baking tray sprinkled with semolina. The semolina is important, otherwise they will stick to the tray and tear.
- Now let the Maultaschen simmer in meat broth or salted water for about 8 minutes. Make sure that it does not boil too much, so that the Maultaschen do not open too much at the edges.
Optional: Sautéed onions
- Cut the remaining 2 onions into fine rings.
- While the Maultaschen are simmering, saute the onions in butter or clarified in a skillet over low to medium heat until golden brown.
- Serve the Maultaschen garnished with the onions, they go very well with a mixed salad or a potato salad.
Please rate my recipe before you leave 🙂:
Source of the recipe: SWR, PDF Version of the recipe. Cooked with lots of love on From zero to curry.
