Print Page | Close Window

Maultaschen

Printed From: Foods of the World Forum
Category: Europe
Forum Name: Germany
Forum Discription: From the Alsatian influence in the west to the hearty eastern border, Germany has tradition and variety.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4707
Printed Date: 26 March 2026 at 21:56


Topic: Maultaschen
Posted By: TasunkaWitko
Subject: Maultaschen
Date Posted: 17 October 2016 at 14:32
Maultaschen

From Black Forest Cuisine, by Walter Staib

Originally posted by Walter Staib Walter Staib wrote:

Whenever I think about maultaschen, I am home again. To me, this is the ultimate comfort food. This is my soul food. My mother would make piles of these...in a single disciplined session, taking time and care with the dough and cutting it in various sizes to stuff with the meat filling.

Maultaschen can be large or small, sauteed as I suggest here, simmered in soup, or cut into strips and prepared like hash browns. Sometimes my mother would float them in beef bouillon or chicken stock to make a delicious soup. Personally, I will eat them anywhere at any time of day. In fact, when I used to travel home, my mother would prepare maultaschen especially for me and send my father to the airport, plate in hand. As soon as my feet hit the ground, I would begin to inhale them, at the same time thanking heaven that I was in the Black Forest.


Maultaschen

For the Dough:

4 cups all-purpose flour
4 eggs, lightly beaten
4 egg yolks, lightly beaten
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon plus 1 teaspoon salt

For the Filling:

1 tablespoon unsalted butter
1/2 yellow onion, peeled and finely chopped
1/2 cup soft bread crumbs
6 ounces ground pork
6 ounces ground beef
3 egg yolks
1 scallion, trimmed and finely chopped
1 tablespoon chopped fresh parsley
Salt
Pepper

For Assembling the Maultaschen:

1 egg
2 tablespoons water
4 tablespoons unsalted butter


Make the Dough:

Pour flour into medium bowl and mix in egg yolks, eggs, oil, and salt. Knead dough with hands until it comes together and can form stiff ball. Rest dough in plastic wrap for 1 hour at room temperature.


Make the Filling:

Melt butter in frying pan, fry onions until translucent, set aside.

Combine onion, bread crumbs, meat, egg yolks, scallion, and parsley, and season with salt and pepper.


Assemble the Maultaschen:

Bring a large saucepan of salted water to a boil. Whisk together egg and water to make an egg wash. Roll noodle dough on a lightly floured surface VERY thin (1/16 inch) and cut into 12 six-inch squares. Divide filling among squares, brush edges with egg wash, and fold the four corners of each square into the center, pressing the seams firmly to seal.

Drop the maultaschen, one at a time, into boiling water and cook for approximately five minutes. Remove with a slotted spoon to an ice bath to cool. Drain and set aside momentarily.

Melt butter in a frying pan over medium-high heat. Fry maultaschen until golden brown.

Serve with potato salad

-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Replies:
Posted By: HistoricFoodie
Date Posted: 18 October 2016 at 05:10
Rolling dough that thin is an art form, for sure, Ron.

For those, like me, who are dough-rolling challenged, a pasta machine works perfectly for these.

-------------
But we hae meat and we can eat
And sae the Lord be thanket

Posted By: pitrow
Date Posted: 18 October 2016 at 09:44
ooo. this sounds delicious! I'm adding this to my ever expanding list of things to try if I ever find time! Thanks!


-------------
Mike
http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Posted By: Percebes
Date Posted: 18 October 2016 at 16:00
Every Hutterite colony has Maultaschen on the menu rotation.
I have eaten them literally scores of times .

The literal translation is "Mouthslaps"LOL


-------------
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.

Posted By: Melissa Mead
Date Posted: 22 October 2016 at 13:29
Oh, that sounds GOOD!

-------------
Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/


Posted By: TasunkaWitko
Date Posted: 15 September 2017 at 13:36
I keep staring at this recipe...then, to add to the torture, I watch the segment on Staib's show where he demonstrates how to make these.

I really am going to have to try it, one day - and probably sooner rather than later.

My skills are pretty much nil when it comes to rolling dough, so chances are that I would be dusting off and using the pasta machine that I have.

On another note, I am trying hard to talk myself out of ordering Staib's book on Black Forest Cuisine:

http://a.co/fGODfQE

The cover indicates that the recipes might be a bit "cheffy" for me; however, even if my presentation isn't as nice as Staib's, I assume that the recipes would certainly be very good, and true to his home region. His mother's Potato Salad recipe alone would probably make it worth the cost for me.

-------------
If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community!


Print Page | Close Window