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Savor original Swabian Maultaschen - at Home and in the Restaurant

Veal dumplings
Veal dumplings

Savor original Swabian Maultaschen

Ad - In order to savor real Swabian Maultaschen, preparing the Maultaschen in your kitchen is not enough. Because the specialty is legally protected. Since 2009 only Maultaschen are Swabian, that go through at least one production stage in Swabia in Germany. They must either be produced, processed or manufactured there. The specialty is tied to its place of origin. One of these steps must therefore be in Baden-Württemberg, otherwise they are not real Maultaschen. However, you are free to prepare the Maultaschen to your own taste.

Maultaschen Origin

Swabian Maultaschen allegedly come from the Maulbronn Monastery. According to popular legend, their name refers to the monastery. Filled dumplings had been named as "Maul"-Taschen (Maul-bags), a name, which included the name of the monastery. Allegedly, the Cistercian monks did not take the fasting bid during Easter season very seriously and hid their meat in the pasta dough. This gave the Maultaschen also the nice epithet "Herrgottsbscheißerle" (deceiver of god). Whether God was deceived by the hidden meat is not known. One thing is certain monasteries have always been a place of culinary delights.

Another version about the origin of the Swabian Maultaschen attributes it to the Waldensians. These religious refugees from Italy settled in the vicinity of the monastery. They also brought other culinary innovations. So it is said, that they were the ones, who brought the potato to southern Germany. It would not be surprising, if they had also introduced the Swabian Maultaschen. They came from the land of pasta recipes, after all.

Mama Lemonia manufactures the Maulbronn Monastery Maultaschen
Mama Lemonia manufactures the Maulbronn Monastery Maultaschen

Order Swabian Maultaschen online

Thus, if you want to serve genuine Swabian dumplings at home, you have no choice, but to buy them, if you do not live in Swabia. Order real Maultaschen from Maulbronn Monastery online. You can buy them from Mama Lemonias Maultaschen Manufaktur. Lena Kranidis is the soul of the company. She has been making Maultaschen by hand for three decades. Therefore, you can buy homemade Maultaschen from her.

We wanted to test it and ordered Swabian Maultaschen from her. Today a big package arrived by mail. Inside the insulated thermos box were three bags of Maultaschen and some cooling bags, that were still frozen. So the three kinds of Maultaschen arrived perfectly fresh at our home. Awesome, right?

Which Maultaschen filling is the best?

We have ordered three varieties with a filling of pork bacon (original Maultaschen), veal and vegetarian filling. Which kind you choose, is a matter of taste. It also depends on how you want to prepare them. Because Maultaschen are only really good, if you refine them as ingredients, in soups or sauces. There are no limits to your imagination. Lena Kranidis proves that in her restaurant in the Maulbronn Monastery, which - how could it be different - specializes in Maultaschen.

Swabian Maultaschen Variations
Swabian Maultaschen Variations

Maultaschen Restaurant at Maulbronn Monastery

If you do not want to cook yourself, a trip to the Maulbronn Monastery is worthwhile, not only because it is a UNESCO World Heritage Site, but also because of its culinary specialties. You can eat the Maultaschen by Lena Kranidis here:

Restaurant Klosterblick
Stuttgarter Straße 22
75433 Maulbronn
Phone: +49 7043-2189

Making Maultaschen the Swabian Style

How do you best prepare Maultaschen? This can be argued about extensively. There are so many Maultaschen recipes, that it is difficult to agree, which is the best. However, there are three ways to serve Maultaschen the traditional way. These are recipes, that taste good. We also like them, because they do not require much time to cook. Especially if you buy ready made Maultaschen. They are perfect for the 30 minute kitchen, which we really appreciate.

Swabian Maultaschen with Potato Salad

Ingredients

A pack of vegetarian Maultaschen
Four tablespoons of butter
Two medium sized onions
A bunch of chives, cut small

Preparation

Pour the Maultaschen in boiling salted water and simmer for about 10-12 minutes.

Melt the butter in a pan. Cut onions into thin rings and brown in the pan.

Then remove the Maultaschen and cool them down under lukewarm water.

Serve on a plate with the onions and sprinkle with chives. This tastes good with potato salad.

Original Swabian dumplings with onions
Making original Swabian ravioli with onions

Maultaschen Broth

Ingredients

A pack of original Maultaschen with bacon filling
One liter of broth (instant)
A tablespoon of butter
One onion
A bunch of chives

Preparation

Bring the broth to a boil. Add the Maultaschen and simmer for about 10-12 minutes.

Cut the onion into small cubes. Melt butter in a pan and fry the onion in it.

Then spread the broth with the pasta in plates and sprinkle with the onion butter mixture. Finally, add the chopped chives on top.

Vegetarian variety
Swabian Maultaschen vegetarian

Fried Swabian Maultaschen

Ingredients

A pack of Maultaschen stuffed with veal
Two liters of broth
A tablespoon of butter
One to two onions
Three to four eggs
salt and pepper

Preparation

Boil the broth. Then simmer the Maultaschen 10-12 minutes in it. Cool them down briefly with lukewarm water. Cut the Maultaschen into thin strips.

Melt the butter in a pan. Fry the Maultaschen strips in it, until they brown slightly.

Now add the thinly sliced ​​onions and fry until they begin to brown.

In the meantime, mix the eggs with salt and pepper. When the onions and Maultaschen are well browned, add the egg mixture and let it stand for a short time. We like it, when the eggs are still a bit liquid. Otherwise the Maultaschen will dry quickly.

Schwäbische Maultaschen
Click on the photo and pin "Swabian Maultaschen" on Pinterest

Quelle - Enjoy original Swabian Maultaschen: our own research. The article was sponsored by the Maultaschen manufactory Mama Lemonias.

Text: © Copyright Monika Fuchs, TravelWorldOnline
Photos: © Copyright Maultaschen Manufaktur Mama Lemonias

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