German Maultaschen Recipe

Hallo und Wilkommen!

Today I have an authentic German dinner dish to share with you. It’s a complex recipe, but definitely worth it when you have the time.

The dish is called Maultaschen and it’s a type of soup dumpling that originates from the south of Germany in Stuttgart, Baden-W├╝rttemberg region. It’s Stuttgart’s most famous speciality and in fact, I learned it from a true Stuttgartian, so its authenticity is guaranteed! ­čÖé

First, a very quick tidbit about Maultaschen: Legend has it that a monk wanted to eat meat during Lent, so he sneaked it inside the normally vegetarian filling under the pastry cover so God apparently wouldn’t notice.

Now onto the recipe & process:

To make the filling you combine 500 grams of ground beef & pork mixture, 1 large chopped white onion, 2 bags (about 500 grams) 0f cooked spinach, 2 eggs, a lot of parsley, 2 tablespoons of olive oil, a pinch of nutmeg and salt & pepper. In addition, soak 2 pieces of white bread in water for a few seconds turning it on both sides and then crumpling it up into pieces into the mixture. Mix it all together!

To make the dough, which is rather simple, combine in a bowl 600 grams of white flour, 4 eggs, some salt and some milk and/or water. Use your hands and really form this into a nice ball of dough. The rest just gets more labor intensive!

Then lay out some flour on your countertop and roll out the dough with a rolling pin. Feel free to use your hands to get a nice form and consistency around the edges.

Next, add the meat mixture on top of the dough as so: (Yes, I did add a heart in the flour!)

Then roll it up! Take the wooden stick of a spoon and make indents for where you will cut each piece of Maultaschen. The idea is when you cut it the meat won’t fall out and the pastry will stick together on both ends, but…

… it didn’t fair so well with us. This is the first time our Stuttgartian has made this recipe solo so after our failure we tried to “sew” the pastry back together by molding it with our hands as best we could. Our meat mixture was just too thick! They do look rather good though…

Finally, it’s time for the cooking process. Boil water, add a few cups of chicken stock and finally add the Maultaschen in for about 10-12 minutes, as many as you can fit into a pot or however many you want to eat/serve that evening.

While this is cooking, get out your favorite can of Sauerkraut and heat it up over the stovetop. I learned that Germans only eat Sauerkraut warm with meals! The Sauerkraut we used is from a town near Stuttgart that crazily enough we found at our local grocer in BC, Canada! The brand is called Henstenberg and is from the town of Esslingen. Home away from home for our German chef!

So here we go, dinner is served! (It may or may not have been around 10:45pm!) Voila, the famous Maultaschen with a side dish of Sauerkraut- recipe and actual Sauerkraut from the Stuttgart area. You serve the Maultaschen in the soup broth in a bowl.

The process took hours, especially since it was our first time making it, but it was so worth it and we have tons of leftovers to enjoy later, no preparation required! It’s overall a very rich and decadent dish, but this comes as no surprise since I’m used to German style cooking now. It tastes doughy, meaty and soupy like a steaming hot dumpling. I was very satisfied and full!

I truly hope you enjoyed learning an authentic German recipe and I hope you get the chance to make it! I really strived to make the recipe simple and hassle free- no gimmicks! COVID-19 makes for the perfect time to experiment with cooking and why not start here. It’s delicious, comforting and I’m sure very different from your routine dinner meals. Stay tuned for more German recipes to come- we are on a roll in this household! Please feel free to comment below about any questions or comments! <3

Bis sp├Ąter!

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