Maultaschen, a typical Swabian Dish

Swabian dish, Maultaschen on a Plate3

On the way driving south to the Black Forest, we stopped for a couple of days at some friends house near Stuttgart. The next day we were served “Maultaschen” for lunch, which is a type of meat pocket. It instantly reminded me of an oversized Ravioli. Maybe there was an Italien influence?

There are different legends about the origin of the Maultaschen. One legend says the Cistercian monks of the Maulbronn Monastery, where the name Maultasche originates, wanted to hide the forbidden meat from God during Lent, which popularly led to the nickname “Herrgottsbscheißerle” (cheating on God)

A slightly modified legend said, it was Protestants who secretly added meat to the dumplings, which was originally only filled with herbs and spinach. The tradition in Swabian families goes well with the fact that “dumplings in the broth” is the typical dish on the Thursday before Good Friday or “Karfreitag”. The already made dumplings are also available the next day on Good Friday, in other possible ways of preparation. Toppings could be cheese, bacon and/or fried onions.

Swabian dish, Maultaschen

It is generally is believed that the dumplings are a Swabian copy of the well-known Italian pasta, such as Ravioli. There are numerous areas in the Maulbronn area, where Waldensians, which is a group of Protestant religious refugees, arrived from northern Italy.

The Waldensians also introduced the mulberry tree, alfalfa, and tobacco cultivation, in addition to the potato in 1710 to southern Germany. This could make “Maultaschen” of Italian origin. The spinach filling also points to the Italian origin.

Maultaschen( per Wikimedia)
Fried onions as topping (photo by Wikimedia)

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.


Category: appetizer, main meal
Cuisine: German-Swabia
Prep Time: 15 minutes
Cook Time: 8 minutes

Also called “Herrgottsbscheißerle”, the homemade ones are the best. Toppings could be cheese, bacon and/or fried onions.


  • Dough
  • 1 1/4 cup flour
  • 1 tbsp oil
  • 1 egg
  • ½ tsp salt
  • 2 to 3 tbsp cup of water
  • Filling
  • 3 Bratwurst (fine)
  • 1 onion
  • 1 glove garlic
  • ½ leek
  • 2 tbsp parsley
  • 1 egg
  • 4 tbsp breadcrumbs
  • Salt and Pepper
  • Chicken broth or cube


  • For the dough combine all ingredients in a bowl: flour, oil egg and salt. Stir by hand or mixer.
  • Let the dough rest.
  • Cut up the onions and garlic and fry till golden in a pan with oil or butter. Let it cool.
  • Cut the leek, parsley and combine it with the egg, bratwurst 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 8 minutes.
  • Remove with soup spoon, and serve with some broth.


Toppings are usually fried onions

Nutrition information

Serving Size: 1
Maultaschen by BEA

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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