homemade maultaschen.
I have discovered something stereotype defying living here in Germany:
Germans don’t live off sausage, sauerkraut, and enormous pretzels.
Yes, all of that is widely available, but so are other dishes and my favorite food discovery here by far are Maultaschen.
Maultaschen are said to be first created by monks who were trying to hide the meat from God during Lent. Silly monks. The reasoning may have been a little ridiculous, but the product is fabulous. Maultaschen is a very German dish, but not even all of Germany. It is actually most popular in my region, the state of Baden-Württemburg I call it German ravioli, but Maultaschen are typically made larger than ravioli.
Maultaschen are noodle dough pockets generously stuffed with a combination of ground meats, onions, bread crumbs and herbs and spices, boiled to tender perfection and plopped on a plate adorned with a side of delicious German vinegar-based potato salad.
Back in December, our friend Ben gave us the amazing opportunity to accompany him to his hometown of Pforzheim for his band’s concert and a traditional and regional lunch with his father. His father had all the ingredients ready and put us all to work. It was an unbelievable meal with people I adore.
noodle dough
mixing up the maultaschen stuffing
noodle dough rolled up and ready for stuffing
pressing the pockets together using egg whites as noodle glue
My region of Germany is world-renowned for its Reislings ya know.
Maultaschen, Potato Salad, Field Greens Salad, German Riesling
Lauren, Ben, me, Caleb, Leila, our original crew here. I loved that Ben’s dad owns this apron.
Ben’s Dad’s famous Maultaschen recipe found here.
Looks delicious!
Great pictures, Alex!
I think my favorites are Reibekuchen.
German food can be delicious!
I’ve never had Reibekucken, like what! I just Googled them and I must change this!
They are awesome. I always eat them with apple sauce.
Germans and their apple sauce
Maultaschen are awesome. Have you tried them in broth as a soup yet? That’s how I used to love them when I was little. Now I prefer them cooked and topped with some browned/caramelized onions with potato salad.
Oh and Katrin is right, Reibekuchen are the best. Love them too.
Oh I love them with tons of onions! I have had them in soup but I like the big ones better than the mini ones and somehow I always get the mini ones in soup. I have to try Reibekuchen, I haven’t had them yet!
Yumm that looks pretty dang good! Make sure to write down all your German recipes so you’ll never forget them! I’m sure you’re already doing this though
I think I’m going to make myself a cook book… if I ever find the time that is…
Those look delicious! I’m a little bit jealous of all the amazing cooking skills you’re going to have when you come back to the states.
hahah trust me, German food range is way smaller than the US so I’m no where ahead of where I could be BUT I have had to be more creative here, which is always fun!
mmm riesling.
I never even know how much I loved Riesling; I never drank it back in the US!
so happy you posted this! i was trying to tell my host mom about it but she had no idea. now i can make it!!!
ps- bavarians eat only cheese, sausage, potatoes, and sauerkraut. oh, and schnitzel. if i’m lucky, there will be pasta sometimes, lol.
I can send you the full recipe if you like! I can’t believe she’s never heard of them but then again it’s very restricted to my state I guess. hahahahaha I love that you’re living the life of the German food stereotype
These look GOOD!
They put ravioli to shame… and I love ravioli
i love maultaschen! i have a recipe on my blog for it! my grandmother is german, so i was happy to find your blog!
maultaschen is good fried and served with scrambled eggs. or fried and served over a fresh green salad.
enjoy!
I would love to see and compare recipes!!
here is the recipe i got from my grandmother…
http://happythehomeblog.blogspot.com/2011/01/random-ramblings.html
Thank youuuu!! They look delicious! And here’s the recipe we used
Maultaschen Recipe Ingredients: Mush all together! – Ground Beef, Pork, Bacon Mixture (the inside of a Bratwurst) – Dry Bread and soak in Broth – Leeks or Spinach – Parsley, Muskut Nut (don’t use too much, it can KILL you!), Salt, Pepper, Thyme, Marjoram (all to taste) – Onion – Garlic Then: – Noodle Dough: cut into rectangles, put a spoonful of the meat mixture in each rectangle, brush edges with egg whites, fold over with meat in the middle, pinch around the edges to seal, boil until wrinkly. Topping: -Bread Crumbs on stove with butter until browned and crispy YUM YUM!