Maultaschen
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The Tale of Maultaschen
Story updated
Maultaschen, large stuffed pasta pockets from Swabia, come with a monastic legend attached: Cistercian monks at Maulbronn Abbey supposedly invented them to hide meat inside pasta during Lent, earning the dumplings the nickname 'Herrgottsbscheißerle,' or 'little cheat on the Lord.' Documented in the region since at least the 18th century, they remain a Swabian specialty.
Ingredients
Scale:· 4 servings
- 3 cups flour
- 3 eggs
- 1/2 lb ground pork
- 1/2 lb spinach, cooked and chopped
- 1/4 lb bratwurst meat, casings removed
- 1 onion, sautéed
- 1 egg, for filling
- 1/4 cup breadcrumbs
- 6 cups beef broth
Instructions
- 1Make a pasta dough with flour and eggs, then rest and roll into thin sheets.
- 2Mix ground pork, bratwurst meat, spinach, sautéed onion, egg, and breadcrumbs for the filling.
- 3Spread filling over half of each dough sheet and fold over, sealing edges well.
- 4Cut into large squares (traditionally about 3-4 inches).
- 5Simmer the maultaschen gently in beef broth for 15-20 minutes until they float and are cooked through.
- 6Serve in the broth, or slice and pan-fry with onions.
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