Maultaschen Recipe: Oma’s Traditional German Pasta

by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.

Maultaschen are a traditional dish from the Swabia region of Baden-Württemberg in southwestern Germany. In fact, in 2009, the European Union recognized Maultaschen as a Protected Geographical Indication and noted the significance of this dish to the cultural heritage of Baden-Württemberg.

Often referred to as German ravioli, Maultaschen have a larger rectangle shape and are typically filled with a mixture of ground beef, Bratwurstbrät, fresh spinach, onions, soaked bread, fresh parsley, and spices. Once you’ve had a taste of these delectable mouth pockets — a literal translation of Maultaschen – you will find yourself craving these again and again!

The history of German Maultaschen

It is believed that the original Maultaschen recipe dates back to the 1600s. Legend has it that it was invented by the Cistercian monks of Maulbronn Abbey. It is said that they wanted to conceal the meat inside pasta pockets so that they could eat it during Lent when meat was forbidden, and thereby attempt to deceive God. There’s even a nickname for Maultaschen called Herrgottsbescheißerle, which means little God-cheaters.

Pasta dough or egg roll wrappers?

If you know anything about me at all, then you know that if a recipe can be made quicker and easier without sacrificing that authentic German flavor, I will find a way.

Since Maultaschen are traditionally made with homemade pasta dough, this takes extra time and extra work. These days, you can use a pasta maker to help with that, but I have found an even better way.

Egg roll wrappers! They are made from the same ingredients as pasta dough and come pre-cut in the perfect size, saving time and work. Plus, they taste the same. Wunderbar!!

Another option is to use wonton wrappers, but they are smaller, thinner, and more delicate than egg roll wrappers.

What is Bratwurstbrät?

Bratwurstbrät is the raw minced meat (mainly ground pork) used in making German Bratwurst. If you live outside of Germany, as I do, this may be difficult to find.

If that is the case, simply remove the casings from your favorite German-style pork sausage and crumble the meat.

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How to make this German Maultaschen recipe

Soak pieces of stale bread in some warm milk to soften.

Meanwhile, sauté a small chopped onion in some butter until it becomes translucent.

Squeeze out any excess milk from the bread, crumble it, and place it in a large mixing bowl. Add the onion, ground beef, crumbled sausage, spinach, parsley, 2 eggs, salt, pepper, and nutmeg, and mix very well.

Lay egg roll wrappers in a single layer on your work surface. Place a small amount of the meat mixture on one half of each wrapper, leaving enough space around the filling to seal the edges.

Make an egg wash by beating one egg in a small bowl with a fork. Brush the egg wash on the edges of each wrapper.

Fold each wrapper in half and press down on the edges to seal each one.

Alternatively, roll them just as if they are egg rolls. Put a bit of the egg wash along one end. Fold the sides in just a bit over the filling, and then roll them up so that the seam is sealed by the egg wash.

Add some salt to a large pot of water and bring to a gentle simmer. Put several of the Maultaschen, without overcrowding, in the simmering water for 15 minutes.

Remove them with a slotted spoon and drain. Repeat with the remaining Maultaschen. Serve in a bowl of hearty broth and sprinkle with chopped parsley.

Below are the Maultaschen that I rolled like egg rolls.

Ways to serve homemade Maultaschen

Here are 3 ways to serve Maultaschen, starting with the most common:

in a clear beef broth and eaten as a soup (Maultaschensuppe or Maultaschen in der Brohe)
fried in butter and topped with caramelized onions (Schmalzte Maultaschen)
strips of Maultaschen fried in butter with onions and scrambled eggs

Whichever way you choose to serve these tasty German ravioli, it is absolutely essential (in my opinion!) that they be garnished with fresh parsley. Fresh parsley adds such amazing flavor to this already scrumptious dish.

Above are the flat stuffed Maultaschen that have been pan fried after cooking and covered with caramelized onions and garnished with chopped parsley.

How to freeze

If you want to make this Maultaschen recipe ahead of time (or make extra batches) and freeze them for later use, this is very easy to do.

Place uncooked Maultaschen in a single layer on a baking sheet lined with parchment paper, and place in the freezer.
Once they are frozen, remove them and place them in a freezer bag or airtight container.
You can store them in the freezer for up to 3 months.
When you’re ready to cook the Maultaschen, simply add them frozen to a pot of simmering water. They’ll only take slightly longer to cook than fresh Maultaschen.

More German recipes from Baden-Württemberg

If you’re looking for another traditional dish from this region, check out the following list of delicious German food:

Now, time to make this mouthwatering traditional German dish!

Maultaschen Recipe: Grandma’s Traditional German Pasta

Prep Time

30 minutes

Cook Time

60 minutes

Total Time

90 minutes

Servings:

Makes 6 – 8 servings

Ingredients:

4 oz (113 g) stale bread or stale rolls
¼ – ½ cup (60 – 120 ml) warm milk
1 tbsp (14 g) butter
1 small yellow onion, finely chopped
½ lb (227 g) lean ground beef
½ lb (227 g) pork sausages, casings removed and crumbled
8 oz (227 g) frozen spinach, thawed and drained
3 tbsp (12 g) chopped fresh parsley, plus more to garnish
3 eggs, divided
½ tsp (3 g) salt
½ tsp (1 g) freshly ground black pepper
¼ tsp (2 g) freshly ground nutmeg
1½ lb (681 g) egg roll wrappers
8 cups (1.9 l) hot beef broth

Instructions:

Cut the bread into small pieces and place in a bowl. Cover the bread with the warm milk and let it soften for 5 to 10 minutes. Squeeze out excess milk, crumble the bread, and set aside.
Melt the butter in a frying pan over medium heat and sauté the onions for about 5 minutes, or until they become translucent.
Put the ground beef, crumbled sausage, spinach, parsley, 2 eggs, salt, pepper, nutmeg, crumbled bread, and onions in a large bowl and mix well.
Lay the egg roll wrappers in a single layer on your work surface. Place a small spoonful of the meat and spinach mixture on one half of each wrapper, leaving a ½-inch space around three of the edges.
Beat the remaining egg in a small bowl with a fork. Brush it on the edges of each wrapper. Fold the wrappers in half and press the edges down to seal.
Bring a large pot of salted water to a VERY gentle simmer. Place several Maultaschen in the water and simmer for about 15 minutes. Remove the Maultaschen with a slotted spoon and drain. Repeat with the remaining Maultaschen.
Serve the Maultaschen in the hot broth and garnish with parsley.

Notes/Hints:

For a smoother filling, use your blender or food processor to quickly blend it smooth.
Use ground pork instead of sausages.
You can use fresh spinach instead of frozen. Blanch the spinach in boiling water for 1 to 2 minutes, then rinse under cold water and drain. Finally, chop the spinach into small pieces.
Test the filling for seasoning by microwaving a small amount for one minute. Taste and adjust the seasonings as needed.
You can also roll the Maultaschen up like egg rolls.

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