Swabian Pocket Dumplings – Maultaschen

Originating is Swabia, Maultaschen are the traditional dish associated with the Lent commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and some other Christians are encouraged to refrain from eating meat. One story of the origins of the dish claims that Cistercian monks of Maulbronn Abbey created the dish so they could continue eating meat during Lent, believing that since the meat is concealed under pasta dough that it could not be seen by God.


630 ml (2 ⅔ cups) of flour
½ tablespoon salt
2 eggs
1 tablespoon oil
3 tablespoons water
2 to 3 slices bacon; cooked and chopped
½ onion; chopped
1 clove garlic; chopped
25 g (0.8 oz) day old bread or rolls; cut into cubes and sprinkled with 2 tablespoons water beforehand
142g (5 oz) frozen spinach; thawed, squeezed dry and chopped beforehand
2 tablespoons fresh parsley or 1 teaspoon dried parsley
1 tablespoon spicy mustard
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
227 g (8 oz) ground round
1 egg
¼ teaspoon salt
Fresh ground pepper
1.1 to 2.3 L (1 to 2 quarts broth), any kind


Mix flour with salt, eggs, oil and just enough water to make smooth dough. Knead for 5-10 minutes, until satiny. Form dough into ball, oil surface, wrap in plastic wrap and let rest for at least one hour.

Cook bacon in pan. Once done, remove bacon and dice. Sauté onions and garlic until translucent in bacon drippings leftover in pan.

Thoroughly mix all filling ingredients. For finer texture, process mixture through meat grinder. Take half of dough and roll out to 3 mm (⅛ inch) thickness or thinner. Sheet should have rough dimensions of about 31 cm (12 inches) by 46 cm (18 inches).

Score dough with knife; once lengthwise and five times breadth wise, making 1 dozen rectangles of dough. Place one tablespoon filling on each rectangle. Fold each rectangle over and pinch sides to close. Repeat previous steps with other half of dough.

Bring broth to simmer, place ⅓ of Maultaschen in broth, and cook for 15 to 20 minutes. Once done, remove and drain. Keep warm if not serving immediately.

Finish boiling the remainder Maultaschen. Serve in bowl with broth and sprinkle with either chives, parsley, or both.

Credit: German Food