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Maultaschen, often referred to as Germany’s answer to ravioli, is a hearty and flavourful dish that originates from the Swabian region of southern Germany.
These generously stuffed pasta pockets are filled with a blend of minced meat, spinach, onions, and spices, offering a satisfying bite that’s both comforting and indulgent.
Whether served in a warm broth, pan fried until golden, or simply boiled, Maultaschen has long been cherished as a versatile and wholesome meal that brings warmth to any table.
What Is Maultaschen?
Maultaschen are large, rectangular pasta pockets filled with a rich and savoury mixture, typically combining minced pork or beef, spinach, bread crumbs, eggs, and a medley of herbs and spices.
The dough is a thin layer of pasta that encases the filling, creating a tender yet sturdy pocket that holds up well during cooking.
These stuffed pockets can be prepared in various ways: simmered in broth for a comforting soup, sautéed with butter and onions for a crispy exterior, or simply boiled and served with a side of salad.
The name “Maultaschen” is thought to have originated from a combination of “Maul,” meaning mouth, and “Taschen,” meaning pockets, a fitting description for these satisfying bites. Maultaschen is a dish that has transcended its humble origins to become a beloved staple, enjoyed at home, in restaurants, and even at festive events across Germany.
Ingredients and Taste
The beauty of Maultaschen lies in its balance of flavours and textures. The filling is a harmonious blend of rich meat, fresh spinach, and finely chopped onions, seasoned with nutmeg, parsley, and black pepper.
Bread crumbs and eggs are added to bind the mixture, ensuring the filling stays moist and tender during cooking. The pasta dough, made from flour, eggs, and water, is rolled thin to create a delicate yet resilient wrapper that perfectly complements the hearty filling.
When served in broth, Maultaschen takes on a comforting quality, with the pasta soaking up the savoury flavours of the soup. Pan fried Maultaschen develop a crisp golden crust that contrasts beautifully with the soft, flavourful interior, offering a more indulgent take on the dish.
The taste is a delightful combination of savoury, herbal, and slightly nutty notes, with each ingredient contributing to a well-rounded, deeply satisfying bite.
A Taste of History
Maultaschen has a history as rich as its filling. Legend has it that the dish was created by monks in the Swabian region during Lent, a time when meat was traditionally forbidden.
To disguise the meat from divine scrutiny, they cleverly hid it within pasta dough, earning Maultaschen the playful nickname “Herrgottsbescheißerle,” or “Little Cheaters of the Lord.” While the truth of this tale is debated, it highlights the resourcefulness and creativity of Swabian cooks.
Over the centuries, Maultaschen evolved from a humble dish into a beloved part of German culinary culture. It became a practical meal, ideal for making in large batches and reheating later, which is why it remains a favourite for family gatherings and festive occasions.
Today, Maultaschen continues to hold a special place in German kitchens, symbolizing comfort, tradition, and the joy of sharing good food.
Maultaschen (Stuffed Pasta Pockets) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 300g all-purpose flour
- 3 large eggs
- 1 tbsp water
- ½ tsp salt
For the Filling:
- 200g ground pork or beef
- 150g fresh spinach, blanched and finely chopped
- 100g day old bread, soaked in milk and squeezed dry
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 egg
- 1 tsp mustard
- 1 tsp dried marjoram
- ½ tsp nutmeg, freshly grated
- Salt and pepper to taste
For Cooking and Serving:
- 2 litres vegetable or beef broth
- Butter or oil for pan frying (optional)
- Fresh parsley, chopped (for garnish)
Directions
To begin, prepare the dough. In a large mixing bowl, combine the flour, eggs, water, and salt. Mix until a rough dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature to relax the gluten.
While the dough rests, prepare the filling. In a large bowl, combine the ground pork or beef, blanched and chopped spinach, soaked bread, diced onion, minced garlic, and egg. Add mustard, marjoram, nutmeg, salt, and pepper. Mix thoroughly with your hands or a wooden spoon until well combined and the mixture is cohesive.
Roll out the rested dough on a floured surface into a thin sheet, about 2mm thick. If necessary, divide the dough into smaller portions for easier handling. Use a rolling pin or a pasta machine to achieve an even thickness, ensuring the dough is neither too thick nor too fragile.
Cut the dough into rectangular strips, approximately 10x12 cm each. Place a heaping tablespoon of the filling in the centre of each rectangle. Fold the dough over to enclose the filling, pressing the edges firmly to seal. Use a fork to crimp the edges or a pastry cutter for a decorative finish.
Bring the vegetable or beef broth to a gentle simmer in a large pot. Carefully lower the Maultaschen into the broth, ensuring they do not overlap. Cook for 12-15 minutes, until the pasta is tender, and the filling is fully cooked. Avoid boiling the broth to prevent the pockets from bursting.
Optional: For a crispy variation, remove the cooked Maultaschen from the broth and pat them dry. Heat butter or oil in a skillet over medium heat and pan fry the pockets until golden brown on both sides.
Serve the Maultaschen in bowls with some of the cooking broth for a traditional presentation. Alternatively, serve them pan fried with a side of green salad or sautéed onions. Sprinkle with freshly chopped parsley for a burst of colour and flavour.
For an authentic touch, pair the Maultaschen with a dollop of sour cream or a light drizzle of browned butter. Garnish with extra parsley or marjoram, and serve immediately. This dish pairs wonderfully with a chilled glass of German Riesling or a crisp lager for a complete culinary experience.
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