Maultaschen (German Filled Pasta)
This is a simple, yet fantastic recipe for Maultaschen, made with a hearty vegan broth. Easy to make, one pot and ready in 45 minutes.
Happy Autumn everyone!
Now you may be thinking, autumn? Huh? She´s been complaining about winter for months, and suddenly it´s Autumn, is she alright? I am perfectly fine thank you for asking. However, I did move to Germany, specifically Stuttgart, a few short weeks ago. So I basically went from winter in South Africa, one glorious week of spring, and then riiiight back to Autumn.
I have to say…
…experiencing autumn in the northern hemisphere is how I have always imagined in while reading book and watching American films. It is truly something beautiful and special. I see now where John Keats got the inspiration to write To Autumn.
Moving on to more important things….FOOD.
During my first week here, I had to privilege to eat Maultaschen for dinner. Let me tell you dear reader, wherever in the world you are, you have not lived until you have tasted a little bit of this pasta-covered heaven.
First things first – What exactly is Maultaschen?
Maultaschen is a Schwäbische (Swabian) dish that originated here in the south-west of Germany where I am currently living.
The origin of the dish is quite sweet; it is said that during Good Friday when Christians are encouraged to stay away from meat, Swabians added meat to this dish and covered it with pasta so that god would not be able to see it.
The first mention of this dish was back in 1794, so you know it´s a big deal over here.
Today there are many variations of Maultaschen, vegetarian, vegan and meat alike. Of course I only had the vegetarian version, but I can tell you that it definitely my favourite.
This delicate doughy little pocket of deliciousness is an explosion of senses in your mouth. It satisfies all you cravings and leaves you feeling sated and comforted like only food can.
I have a confession, I did not cook the meal you see in the images, my partner did. But I supervised and took scrupulous notes for this recipe. Next time I will be fully prepared to make it on my own.
Let´s get started.
First off, you´re going to need to make a broth, check out my recipe on how to make one here.
Next, remove the Maultaschen from its packaging and add it to your soup. Add the Maultaschen once the broth has already been cooking for a good 35 minutes.
The Maultaschen does not need that much time to cook.
Once you have added into the broth, let it cook for ten minutes.
Maultaschen in Broth
- 1 litre vegetable stock
- 2 packets Maultaschen
- 3 carrots
- 2 leeks
- 3 cloves garlic
- 1 pinch salt
- 1 pinch black pepper
- Prepare all the vegetables.
- Slice and dice the carrots.
- Cut the leeks lengthwise, and then cut sideways into half moons.
- Finely mince the garlic.
- Bring the stock to a boil in a large pot.
- Add in the vegetables.
- Adjust the seasoning.
- Cook on a high heat for 30 minutes.
- Add in the Maultaschen.
- Reduce the heat to a simmer for 15 minutes.
- Serve immediately.