Maultaschen - Basic Recipe

Square-Shaped Maultaschen © picture-alliance/dpa Enlarge image Square-Shaped Maultaschen (© picture-alliance/dpa) Maultaschen - Basic Recipe for Square-Shaped Pockets


500 g flour

4 eggs

water (amount depends on size of eggs)

Sift the flour into a bowl and make a large indention in the center. Break the eggs into the center and slowly mix the eggs into the flour with a fork, beginning in the middle and moving outwards. Add water as needed (about one-half egg shell of water per egg) until a solid dough has formed. Remove the dough from the bowl and knead it on a well-floured surface until it is firm and smooth. Form into a ball, cover with a cloth, and let rest for 30 minutes.


500 g spinach, washed (coarse stems removed)

2 onions, finely chopped


1 bunch parsley, finely chopped

4 day-old white sandwich rolls, softened in water

250 g ground meat, pork and/or beef

250 g finely chopped ham or schinkenwurst, when available

2 eggs, beaten

salt, pepper, nutmeg to taste

1-2 Tbl. unseasoned dry breadcrumbs

To make the filling, begin by blanching the spinach. To do this, you’ll place the spinach in boiling salted water for about 30-60 seconds and then stop the cooking process by placing the spinach in an ice bath. Take the spinach, which should still have a vibrant green color, and squeeze the remaining water out of it before chopping it roughly.

Melt a tablespoon of butter in a large frying pan and sauté the chopped onion until soft. Take the day-old rolls from the water in which they’ve been soaking and squeeze out the remaining water. Add these together with the chopped parsley to the onions and mix until blended.

Sauté the ground meat in a separate pan with a bit of butter until the meat is fully cooked. In a large bowl, combine the cooked meat with the chopped ham or schinkenwurst, onion-bread mixture and the eggs. Knead the mixture until well combined and add salt, pepper, and nutmeg to taste. If necessary, add breadcrumbs to absorb excess moisture.

Divide the dough into 6 parts and roll each as thin as possible. Place about a tablespoon of filling in the dough at regular intervals, leaving some space between each spoonful to create little pockets. Lay a second thin layer of dough on top of the first, and pressing and sealing the edges between each bit of filling. Cut the dough to form little pockets.

These can now be cooked in simmering water for approx. 10 – 15 minutes, according to their size, taking care not to overcook them or they may not hold together in the final preparations. They may now be added to a broth soup or sautéed in butter with some chopped onion. The sautéed Maultaschen pair nicely with a Swabian-style potato salad.



Maultaschen - Basic Recipe

Maultaschen can be filled with a variety of meats, vegetables, and spices. © picture-alliance/dpa

Maultaschen - A Swabian Delicacy

Swabian Maultaschen in Broth © picture-alliance/ dpa/dpaweb

These noodle pouches, which are now protected by the European Union as a regional specialty, are known well beyond German borders. The origin of Swabian Maultaschen traces back primarily to three legends.