Make Maultaschen yourself: this recipe makes it possible

Make Maultaschen yourself: this recipe makes it possible

Maultaschen with melted onions are one of several ways to serve Maultaschen

© Bernd Juergens / Zoonar / Picture Alliance

Maultaschen have long been available ready-made and packaged in supermarkets. But grandma’s still taste the best. This recipe shows how to make Maultaschen yourself.

The best Maultaschen made – of course – by grandma. But how does she do it? “Oh, that’s actually not that difficult,” she says and begins to dictate. She has to think twice about the quantities, because she has been making her Maultaschen by feel for decades. That’s probably why they taste so good.

Make Maultaschen yourself – the recipe

For about 8 pieces

First, the pasta dough is prepared. For this you need:

  • 300 grams of flour
  • 2 eggs
  • 1 to 2 tbsp water
  • Salt

Knead the dough well until it is no longer sticky. Then roll out with a little flour on the kitchen surface and a rolling pin. The dough for the Maultaschen should be quite thin at the end, but thick enough that it doesn’t tear.

Maultaschen: What goes in the filling?

Next comes the filling. The ingredients for this are:

  • 250 g minced meat, beef or pork
  • 1 egg
  • 1 onion
  • pepper
  • paprika
  • nutmeg
  • Greens (my grandmother means mainly chopped parsley, but it can also be chives)
  • sometimes she adds some curry, which is also recommended

Knead the filling as well until it becomes a firm mass, but not quite as firm as the pasta dough. If the filling is too runny, some Mutschel flour can help.

The Maultaschen are closed

Now it’s about making dumplings out of dough and filling. To do this, divide the pasta dough into rectangles with a knife. Spoon the filling over each piece and fold over once. Press the individual Maultaschen together at the edge. The mass of meat is already hidden, which has also given the Maultaschen the name “Herrgottsbescheisserle”: In the actually meatless Lent period, the resourceful Swabians still had their Maultaschen.

Once the pouches are filled and formed, they are boiled in salted water for 10 to 15 minutes. They can be served in a variety of ways: as a soup, with melted onions in a salad, or sliced ​​and pan-fried with an egg.


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