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(The photo of the Maultaschen in broth is by Matthias Haupt)
When I lived in Germany, my favourite cuisine from the country was easily that of Baden-Württemberg. As I am someone who eats little meat, I loved the vegetarian options from the region, including a variety of spätzle and the vegetarian Maultaschen.
Maultaschen, which translates directly as “mouth pockets” (The word “maul” is possibly a short form of Maulbronn, so they could be “Maulbronn pockets), are a meal unto themselves. These pockets are made with a very thin wheat-and-semolina based dough and contain a filling. Traditionally this filling consists of mincemeat. For those who are not a fan of meat (or don’t eat it for whatever reason), the vegetarian options are also just as popular and are easy to find. The most common of these alternatives is the spinach variety. For this post, we will be looking at the traditional Maultaschen. Don’t worry vegetarians! I will be sure to post the spinach alternative very soon.
The following amounts are for four portions:
2 Eggs (small to medium)
200 g flour – UK/EU: Type 00 or 405, Rest of world: either a course wheat flour for everyday use or a pastry flour
30 g Durum wheat semolina
Salt
2 bread rolls (from the previous day – i.e. somewhat stale)
100 mL whipping cream
400 g onions
1 tablespoon butter
1 bunch of flat-leaf parsley (approx 70 g)
Salt, pepper, sugar
300 g minced meat (mixed is fine)
200 g bratwurst sausage meat – you can also squeeze the meat out from a sausage with casing if you don’t have any loose meat handy
2 tablespoons breadcrumbs
nutmeg
1 teaspoon marjoram
1 L strong stock (traditionally beef)
1/2 bunch of chives
Alternative serving method: instead of serving in a broth, which would then be eaten with a spoon, you could also serve it directly on a plate with other side dishes. A typical traditional side dish for the Swabian dish is Swabian potato salad. Other options include salad and spinach. You could also go a step further and lightly fry the Maultaschen, cut them into strips and add bits of hard-boiled to it.
I hope you enjoyed this translation of the German recipe (found here: https://www.essen-und-trinken.de/rezepte/60131-rzpt-maultaschen-klassisch) und lass es Euch schmecken!
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