German Cooking Class- Maultaschen


The meat-filled Maultaschen in a beef broth (which was also made from scratch with bones and veggies. SO good).

I learned how to make Maultaschen three different ways!

What in the world is Maultaschen? describes them like this:

Baden-Württemberg, with its rich array agricultural products, is known for offering a large selection of culinary delicacies. In particular, Swabian Maultaschen, sometimes also called Grüne Krapfen, noodles, or Herrgottsbscheisserle, are known as a delicacy of Swabian cuisine well beyond regional and German borders.

Swabian Maultaschen, are made with a noodle dough generally filled with meat or vegetables, eggs, spinach, parsley, onions, leek, dried bread, and spices, such as marjoram or nutmeg. There are, however, numerous variations, depending on family tradition and modern cooking methods. For example, Maultaschen are now often enhanced with ingredients such as ham, smoked pork sausage, ground beef, or roasted leftovers.

Basically? Yummy. 


The left ones are feta/mushroom-filled with a mushroom sauce, the right ones are spinach and meat fried in butter and onion.

But this is the best part. According to

The European Union began protecting the Swabian noodle pouches as a regional specialty in November 2009. With the status of an EU-wide protected geographical indication, Swabian Maultaschen are protected in the same way as Black Forest ham, Allgäu Emmentaler cheese, Nuremberg sausages, and Lübeck marzipan, among other delicacies. Under the protected label, Swabian Maultaschen, as an authentic or traditional food, may originate only from Baden-Württemberg and the government district of Swabia in Bavaria. Moreover, they must be produced according to a defined process.

Rolling out the dough (which was pre-made from the store) and cutting it into the individual pieces we'd need.

Our teachers rolling out the dough (which was pre-made from the store) and showing us how to cut it into the individual pieces we’d need.

So I had the chance to learn how to make three variations under two very sweet and generous German women. These are the same women who have taught us other traditional German dishes in the past. It’s been fun getting to know them and learning to cook their cultural dishes under their guidance. 

We’ve promised to teach them how to make some Mexican food and they are excited to try it. 

But back to Maultaschen. It’s really yummy. We learned how to make a meat-filled one for a soup (YUMMO!) and a meat/spinach-filled one that was stir-fried in butter and onion (hello delish!) and a mushroom/feta-filled one with a mushroom sauce. 

It was Maultaschen heaven. 

And I’m not a huge pasta fan… but this is definitely my new favorite pasta dish, hands down.

I love this opportunity to come alongside other English women who long to know more about this culture and participate however we can. It’s not only about the food (which has always been super yummy) but about SHOWING UP, and thus saying with our bodies, “We care about who you are and what makes this place special and beautiful and unique. Teach us.” 

The food is just an extra perk. 



Cooking the rolled Maultaschen

Cooking the rolled Maultaschen


So, guess what we’re having for dinner tonight? Yep, you guessed it.



2 thoughts on “German Cooking Class- Maultaschen

  1. It looks like you have found yourself a Cooking Club! Wish I could attend! 😉 These look like a German version of ravioli or wontons or Armenian mante. I love how every culture has their own take/tweak to a filled dough. Buon appetito, friend!

    • It’s true! I actually began to research the Maultaschen a bit and it has quite a history… with roots in Italy (surprised?) as Christian Italians were fleeing persecution and settled in the hills of Bavaria… and it evolved from what they’d known in Italy. I love that kind of history!

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