Maultaschen - Authentic German Recipe - All Tastes German (2024)

Maultaschen are a fun and delicious way to explore the world of German cuisine, with a tempting combination of tender pasta dough, that is filled with an oh-so lecker savory meat, spinach, and onions mixture.

To enjoy Maultaschen in Germany is very easy; you can find them ready to cook in every supermarket, but if you want to make them outside of Germany, you need to make them from scratch. No worries, this is way easier than you might think!

It took me a while and a few experiments to create this easy recipe for you that tastes like the authentic Swabian original and makes making them so super easy that you won´t miss the convenience of buying them.

The customizability of the filling truly makes this dish a special treat! You can be creative and play with the filling to include all of your favorite ingredients. Whether you're looking for a quick lunch, a special dish to share with your German friends, or simply craving a hearty and satisfying meal, this Maultaschen recipe is a must-try!

If you happen to love Southern German cuisine, I've got some more recipe suggestions that you might be interested in. Check out these authentic Southern German recipes for Swabian Zwiebelrostbraten, Rahmschnitzel, or this delicious Swabian potato salad.

The Story Behind Maultaschen

The origin of Maultaschen bears quite an interesting story. Back in the 15th century, the Maulbronn Monastery was booming, with about 130 monks living there. It was a pretty rough time, with people dealing with brutally cold winters, lousy harvests, and even the plague.

One day, Jakob, the monk who was in charge of the errands, came across a piece of meat while shopping. If you know Swabians, they're all about not wasting an opportunity. So Jakob brought the meat back to the monastery, but there was a catch: it was the middle of Lent, and monks were forbidden to eat meat.

But Jakob, being the crafty Swabian he was, hatches a genius plan. He thinks, "Why not chop up the meat and hide it among other ingredients and wrap it into dough? That way, God won't see the meat, and no sin is committed, right?" That is how the idea for Maultaschen were born! And this is why Maultaschen also have the nick name "Herrgottsbescheißerle" which means something like "little god-cheaters".

Where Is Maultaschen From?

What is the Word for German Ravioli?

German ravioli are called Maultaschen. Literally translated "Maul" is the crude German word for mouth and "Taschen" means bag. In Swabian dialect the dish is pronounced "Mauldascha"

How to pronounce "Maultaschen" in German?

Listen to this audio file to hear how to say "Maultaschen" the right way.

Ingredients & Substitutes

Now, let's explore the simple ingredients that make authentic Swabian Maultaschen from scratch with ingredients you can find in almost every supermarket around the world.

Flour: The trusty foundation for our Maultaschen pasta dough is all-purpose flour, creating that tender and satisfying bite we all adore.

Eggs: These little wonders help bind the dough together and give it a lovely yellow tint. Plus they are helping to hold the filling together and giving it a rich, creamy texture.

Water: Helps to hydrate the flour and makes the dough smooth and pliable, ready for some Maultaschen magic.

Salt: A generous pinch of this essential seasoning enhances the flavor of our pasta dough.

Nutmeg: A dash of nutmeg adds warmth and depth to the dough and filling, creating the delightful traditional German flavor.

Fresh Brats: You can substitute ground meat and season it to your liking, but I found out by experimenting that the raw brat mixture comes closer to the original German fillings, as it is called "Brät". Alternatively, you can also use a mix of ground pork or beef and fresh brats.

Spinach: Adds a pop of color but also lends a lovely earthy flavor and some bonus nutrients.

Parsley: This lively green herb brings a burst of freshness to the Maultaschen, giving the flavors a delightful lift and adding a gorgeous garnish that makes the dish absolutely irresistible.

Onions: These flavor packed champions bring a sweet and savory touch to the filling, elevating the overall taste of this Swabian classic.

Salt and pepper: The trusty seasonings work their magic in the filling, ensuring our Maultaschen are perfectly balanced and bursting with flavor. No need for a lot of extra seasoning, you can keep it simple.

See recipe card for quantities.

Instructions

Check out these easy steps and learn how to make these delicious Swabian dumplings.

Step 7: Simmer the maultaschen in vegetable broth for 20 minutes, then remove and place on oiled plate or a plate covered with cling film.

Variations

You can add different ingredients to the filling, and you can even leave out the meat altogether if you are looking for a vegetarian version.

• Fish - try ground salmon or trout instead of meat for the filling.
• Veggies - carrots, leeks, peas, asparagus, and other vegetables make a wonderful alternative to meat.
• Cheese - cream cheese and freshly chopped herbs make a quick delicious filling.
• Ground Meat - instead of fresh brats you can use ground beef or pork instead.

Tips

If you don´t want to make your own maultaschen dough, you can use store bought pasta dough or in a pinch even wanton sheets.

Kitchen Utensils

No fancy equipment needed to make these Swabian noodle pockets from scratch.

• Large mixing bowl: for combining the dough ingredients and kneading the dough.
• Cling film: to wrap and chill the dough in the refrigerator.
• Colander: for thawing and draining the spinach, and for squeezing the soaked roll.
• Cutting board: for chopping the spinach (if needed), onion, garlic, and parsley or wild garlic.
• Sharp knife: for chopping the ingredients.
• Skillet or frying pan: for sautéing the onion, garlic, and parsley or wild garlic in butter.
• Wooden spoon or spatula: for stirring the ingredients while sautéing.
• Mixing bowl: for combining the filling ingredients.
• Rolling pin: for rolling out the pasta dough.
• Slotted spoon: for transferring the Maultaschen into the simmering broth and for removing them once they are cooked.
• Large pot: for cooking the Maultaschen.

Storage

Storing Maultaschen is a breeze! Just follow these easy steps to keep them fresh and delicious:

For uncooked Maultaschen: If you're planning to cook them within a day or two, simply lay them out in a single layer on a plate or tray, cover with plastic wrap, and pop them in the fridge.

For longer storage, place them in a single layer on a baking sheet lined with parchment paper, ensuring they don't touch. Pop them in the freezer for a few hours or until solid.

Once frozen, move them to an airtight container or resealable freezer bag, using parchment paper between layers to avoid sticking. Don't forget to label and date the container or bag, and they'll be good to go in the freezer for up to 3 months!

For cooked Maultaschen: Let them cool down to room temperature before placing them in an airtight container, using parchment paper between layers to prevent sticking.

Keep the container in the fridge for up to 3 days. When you're ready to enjoy them, simply reheat in a pan with a bit of butter or give them a quick zap in the microwave.

If you'd like to freeze cooked Maultaschen, use the same method as for uncooked ones. When it's time to dig in, let them thaw in the fridge overnight and then reheat as you prefer.

How to Serve

Traditionally, Maultaschen are served "gemältzt" in a bit of broth with sautéed onions and potato salad. One of the biggest misconceptions about Maultaschen is that they need a sauce, like their Italian cousins, ravioli. While that's also super tasty, it's not the classic version. If you wanna try a sauce, go for something like this creamy mushroom sauce.

Fried in butter, Maultaschen make an awesome companion for salads and vegetables. You can also slice 'em up and serve them as a baked casserole with cheese. And, of course, you can enjoy them with any sauce or cooking style you'd use for ravioli and tortellini. Have fun trying different combos!

What to drink with Maultaschen?

Both red and white wines go great with traditional Swabian Maultaschen, depending on how you cook and serve 'em. Of course, German wines are the top choice. For white wine, you could go for a Grauburgunder (Pinot Gris) from the Palatinate or a tasty Müller-Thurgau.

As for red wine, any Swabian would grab their fave Trollinger.

If you're not feeling like wine, you can always drink beer or a Radler with your Maultaschen. For non-alcoholic options, water, sodas, or fruity spritzers like apple juice spritzer work well as a matching drink. Enjoy!

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