I learned how to make Maultaschen three different ways!
What in the world is Maultaschen? Germany.info 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.
But this is the best part. According to Germany.info:
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.
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.
So, guess what we’re having for dinner tonight? Yep, you guessed it.