DAY 8

MAULTASCHEN

by Marion Prager, Freudenberg & Co. Kommanditgesellschaft

The Maultaschen, a beloved culinary delight, holds a special place in the hearts of the people of southwestern Germany. These savory dumplings, often compared to ravioli, are filled with a harmonious blend of meat, spinach, onions, and spices, all encased in a delicate pasta dough. But beyond their delicious taste lies a fascinating story steeped in history and legend.

 

According to local history, the creation of the Maultaschen is attributed to a clever and resourceful monk named Jakob, who resided in the Swabian monastery of Maulbronn. The tale begins in the early 17th century, a period marked by the tumultuous events of the Thirty Years' War, when food was scarce and every morsel was precious. Although meat was forbidden during Lent, Jacob did not want to waste valuable food, especially since food was already scarce due to the war. While preparing the Maundy Thursday meal, the monk is said to have had a brilliant idea. He chopped the meat into small pieces and mixed it with vegetables. Plagued by a guilty conscience, he concealed the mixture in dough to hide the meat "from the eyes of God and his confreres." Today, Maultaschen are still made following this same recipe and are popularly known as "Herrgottsb'scheißerle" in Germany.

Ingredients:

For the dough:

  • 900g of flour
  • 6 eggs
  • 150ml of water
  • 3 tbsp. of oil
  • salt

For the filling:

  • 500g of minced meat
  • 250g of sausage meat
  • 3 eggs
  • 1 package of frozen spinach, chopped
  • 1 leek
  • 1 bunch of parsley
  • 2 dried bread rolls or breadcrumbs
  • salt, pepper & nutmeg to taste

Instructions:

In a bowl, mix together the ingredients for the dough. Knead well and let it rest whilst preparing the filling. 

If needed, soak the bread rolls in milk or water. Finely chop parsley and leek and sauté both with a little bit of oil in a pan over low to medium heat. 

Squeeze the spinach and mix it with the meat and eggs. Add the parsley, leek and (now) soft bread rolls. Season to taste with salt, pepper and nutmeg. 

Divide the dough into 3 equal parts, roll it out and cut it into small square-shaped sheets (~10x10cm). Place a tablespoon or two of the filling in the middle of half of the sheets. Brush the edges of the dough with water or egg white, then seal the Maultauschen with the other dough sheets. 

In a pot bring salted water to a boil and cook the Maultaschen for 8 minutes. Leave them to cool on a tray. 

Maultaschen are usually enjoyed in a broth or with a side of potato salad or green salad.

 

Download the recipe