On our way south toward the Black Forest, we stopped for a couple of days at friends’ home near Stuttgart. That’s where I tasted my very first Maultaschen.
At first bite, they reminded me of oversized Ravioli — soft dough, savory filling, and that comforting broth. I wondered whether there might be an Italian influence behind them. What I discovered was even more fascinating.
The Legend:
There are several legends surrounding the origin of Maultaschen. One of the most famous tells of the Cistercian monks at Maulbronn Monastery — the place that gave the dish its name. During Lent, when meat was forbidden, the Monks supposedly hid it inside dough so that God wouldn’t “see” it. This earned the dumplings their cheeky nickname Herrgottsbscheißerle — “little God‑cheaters ;-)”
Another version claims that Protestants secretly added meat to what had originally been simple herb‑and‑spinach dumplings. This fits well with Swabian family traditions: Maultaschen in broth are still the typical dish served on the Thursday before Good Friday (Gründonnerstag), and the leftover dumplings are enjoyed on Good Friday in all sorts of variations — fried, topped with cheese, bacon, or golden onions.
Many believe that Maultaschen are a Swabian interpretation of Italian pasta like Ravioli. This theory becomes even more plausible when you consider that Waldensian refugees from northern Italy settled around Maulbronn. They brought with them not only new agricultural practices — mulberry trees, alfalfa, tobacco, and later potatoes — but also culinary influences. The Spinach filling, so characteristic of Maultaschen, also hints at Italian roots.
Regardless of their true origin, Maultaschen were once considered a humble dish. Leftover meat, bread, and vegetables could be transformed into a nourishing filling — a practical and delicious way to stretch ingredients into the next day.
🥟 Maultaschen – Step‑by‑Step Recipe
Dough:
To make the dough, combine the flour, oil, egg, and salt in a bowl. Begin mixing, then gradually add 2–3 tablespoons of water until the dough comes together smoothly. Knead it briefly until elastic, then cover it and let it rest while you prepare the filling.
Filling:
If using fresh spinach, blanch it for about 30 seconds, then transfer it immediately to ice water. Squeeze it thoroughly in a kitchen towel to remove excess moisture.
Finely mince the onion and garlic, then sauté them in a little oil or butter until golden and fragrant. Set aside to cool.
Chop the leek and parsley. In a large bowl, combine the bratwurst meat, hamburger meat, spinach, cooled onions and garlic, leek, parsley, egg, and breadcrumbs. Season with salt and pepper, then mix everything into a cohesive filling.
Forming the Maultaschen:
Bring a large pot of water to a boil and add chicken broth or a bouillon cube, along with a pinch of salt. Reduce the heat so the liquid stays at a gentle simmer.
Roll out the rested dough into a long, thin sheet — about 30 inches in length. I have. Kitchenaid with a pasta attachment that can make thin lasagna dough sheets (for a quicker version, egg roll wrappers work surprisingly well — simply brush the edges with egg wash before sealing)
Spoon a line of filling down the center of the dough. Brush the exposed edges with egg wash, then fold both long sides over the filling to enclose it completely.
Using the handle of a wooden spoon, press down every two inches to create indentations. Cut along these lines with a knife or pizza cutter to form individual dumplings.
Cooking:
Slide the Maultaschen gently into the simmering broth. Let them cook for about 10 minutes, until they float and the dough is tender. Remove them with a slotted spoon or soup ladle.
Serving:
Serve the Maultaschen in a bowl with some of the hot broth and a generous spoonful of fried onions on top.
Alternatively, you can fry the cooked dumplings in a little oil or butter until golden, then finish them with onions, cheese, or crispy bacon.
Regardless of the origin, these Maultaschen dumplings used to be considered a poor people’s dish, because meat, bread and vegetable leftovers could be processed in the filling, and thus offered a next day’s meal.
Maultaschen, a Swabian Delicatesse
Ingredients
- Dough:
- 1 1/4 cup flour
- 1 tbsp oil
- 1 egg
- ½ tsp salt
- 2 to 3 tbsp cup of water
- Filling:
- 2 raw Bratwursts (fine)
- 1/3 lb hamburger meat
- 1 pack frozen (or fresh) Spinach, cooked and squeezed in towel
- 1 onion
- 1 clove garlic
- ½ leek
- 2 tbsp parsley
- 1 egg
- 4 tbsp bread crumbs
- Dash of salt and pepper
- Chicken broth or cube
Some Tips:
Maultaschen can also be first fried in vegetable oil from all sides and then steamed in broth
Instead of making your own dough, you could use egg roll wrappers. Just the brush the edges with egg wash, add the filling and close. Follow the recipe below.
Instructions
- Dough:
- Combine all ingredients in a bowl: flour, oil egg and salt. Stir or knead.
- Let the dough rest and follow recipe below.
- (For a faster version, you could use egg roll wrappers).
- Filling:
- Cook fresh Spinach for 1/2 min, remove, place in ice water, then squeeze in a kitchen towel.
- Mince the onions and garlic and fry till golden in a pan with oil or butter. Let it cool.
- Cut the leek, parsley.
- Combine everything with the egg, bratwurst. minced meat and breadcrumbs.
- Boil a pot of water with some broth or vegetable/beef cube, add some salt.
- Roll out the dough (thin) about 30 inches long.
- Place the filling in the middle.
- Brush the exposed edges with an egg wash.
- Take both sides of the dough and wrap to close the filling.
- Make an indentation with the handle of a wooden spoon every 2 inches, then cut the along the indentation with a pizza cutter.
- Turn down the boiling water/broth to simmer and place in the Maultaschen inside.
- Let simmer for about 10 minutes.
- Remove with soup spoon, serve with some broth and fried onions on top
Notes
Toppings are usually fried onions, but also could be cheese or bacon
