German Maultaschen

German Maultaschen is Germany’s delicious answer to ravioli but bigger, heartier, and full of personality. These little flavor-packed pockets hail from Swabia, a region in southern Germany. Legend has it that crafty monks invented German Maultaschen to hide meat from the eyes of the Lord during Lent. They figured, “If God can’t see it, it doesn’t count!” And thus, a legend was born.

What Exactly Is German Maultaschen?

The literal translation to English is “Mouth Pocket”.  Think of it as a giant dumpling with a surprise inside. A soft, tender dough hugs a savory filling, creating a bite that’s both comforting and indulgent. German Maultaschen can be boiled, pan-fried, or drowned in a delicious broth. No matter how you eat them, they always bring great flavor.

Making the Dough (No Sweat, Promise)

Start with a simple dough. Flour, eggs, water, and a pinch of salt—nothing fancy, just effective. Knead it, let it rest, halve it. Then roll it out into 2 thin sheets. Done! You’ve conquered step one of making German Maultaschen. However, here’s what to do if your kneading and rolling muscles are not up to the task. First, use the dough hook of your stand mixer to knead the dough. Second, run the dough sheets through a pasta maker. Have a glass of schnapps in the while you’re waiting.

The Magic Filling: Where the Fun Begins

First, sauté an onion until it turns transparent—like your excuses for eating more Maultaschen. Toss in fresh spinach and let it wilt down like my willpower in front of dessert.

Now, combine this fragrant mix with ground pork, an egg, breadcrumbs, and freshly chopped marjoram. This herb is the secret ingredient that makes German Maultaschen sing. Then mix everything until it’s well combined and smells like a little piece of Swabian heaven.

The Grand Assembly

Spoon the filling onto the dough, fold it over, and seal it tight—no leaks allowed! Cut them into squares or rectangles, and you’ve created German Maultaschen!

Cooking Options: Choose Your Adventure

Boil them for a classic, silky texture. This is the method used in the recipe below. However, pan-fry them for crispy, golden edges. Alternately, drop them into a rich broth for the ultimate comfort food experience.

No matter how you cook them, German Maultaschen delivers joy in every bite. So grab a fork and dig in—Guten appetite!

Print

German Maultaschen

Course Brunch, Dinner, Lunch

Cuisine German

Keyword German Ravioli, german recipes, Homemade Maultaschen, Maultaschen, Swabian Recipes

Prep Time 45 minutes

Cook Time 15 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 1 medium-sized onion
• 3 tablespoons vegetable oil
• 1 cup baby spinach
• 2+1/2 cups all-purpose flour
• 4 eggs
• 1 teaspoon table salt
• Water
• 1/2 lb ground pork
• 2 tablespoons breadcrumbs
• 1 tablespoon fresh chopped marjoram
• Kosher salt and freshly ground black pepper
• 7 cups beef broth
• 1/4 cup chopped chives

Instructions

1. Peel and dice the onion.
2. Roughly chop the spinach
3. Heat 1 tablespoon of oil in a skillet.
4. Sauté the onions until transparent.
5. Stir in the spinach and cook until it wilts.
6. Season with salt and pepper.
7. Remove from heat. Set aside.
8. Whisk together the flour and the salt.
9. Beat two eggs. Knead into the flour with the remaining 2 tablespoons of oil.
10. Add the water a bit at a time until you have an elastic dough. Set aside.
11. Combine the pork with the spinach-onion mixture, one egg, breadcrumbs, and marjoram.
12. Season with kosher salt and freshly ground pepper.
13. Halve the pasta dough. Roll each portion thinly out on a floured surface to form a rectangle.
14. Beat the remaining egg and brush each sheet of dough.
15. Scoop out teaspoon portions of the pork mixture on one sheet of the dough in small heaps and inch or so apart.
16. Place the second sheet of dough on top with the brushed egg side down.
17. Press the dough firmly around the filling and use a knife or a ravioli cutter to cut into rectangles, each with a filling.
18. Boil the Maultaschen in the broth for 10 minutes.
19. When they float to the top, remove them from the pot
20. Distribute with broth into shallow bowls.
21. Garnish with chives and serve.

So, do you like this German Maultaschen dish? Also, Check out some of these other delicious recipes:

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