Maultaschen

Bayerischer Wald tourism publishes Gabriele Drobner’s Schwäbische Maultaschen from her grandmother’s recipe. Its selected filling combines supplied thawed frozen spinach, prepared chopped onion and parsley, mixed mince, Brät, smoked Schinkenwurst, soaked rolls, spices and whole eggs.

The three rolls are soaked and torn apart, with the soaking medium and protocol unreported. The filling ingredients are mixed and seasoned with salt, generic pepper, nutmeg and marjoram. This selected presentation uses separately prepared pasta dough, as the source explicitly permits.

The dough is spread out and brushed with water. Filling spreads thinly across it, leaving about a centimetre at the edges. Each side folds inward halfway; a further light layer of filling is spread on before the dough is folded completely.

The folded dough is cut into pieces about eight to ten centimetres wide. These enter supplied boiling water; the liquid briefly returns to the boil, then the parcels simmer gently for fifteen minutes.

The Maultaschen cool on a board. The publisher calls the recipe Swabian and credits Drobner for the recipe and photographs.