In the fourth episode of our series Cook it Like a German, things are getting Swabian. DW Food’s chef Felicitas Then is joined by Majid Vafadar of Iran to cook the southern German classic ‘Herrgottsbescheißerle’, known in the rest of Germany as Maultaschen. If want an easy option, you can always call them ‘German ravioli’ - any way you say it, they taste amazing!
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▸Maultaschen Recipe:
(Serves 4, prep and cook time: 1 hour)
▸For the dough:
200 g Flour
1 tbsp. oil
1 Egg
½ tsp. Salt
3-4 tbsp. Water
▸For the filling:
1 stale, white Bread
about 200 ml Milk
1 small Onion
1 tbsp. Butter
200 g ground Pork
100 g ground Beef
Mace
dried Marjoram
2 Eggs
Salt
black Pepper, freshly ground
Parsley
1,5 Liters Beef broth
2 Spanish Onions
4 tbsp. Butter
First, combine 200 g flour, 1 tbsp. Oil, an egg, ½ tsp. salt and a little water and knead to form the dough. Wrap it in plastic wrap ((cling foil)) and let it sit for half an hour. In the meantime, soften the bread in Milk.For the filling, finely chop an onion and saute in 1 tbsp. Butter until soft and transluscent. Next, mix the meat with onion, mace, marjoram, the bread (squeeze out excess milk once softened), an egg, salt, pepper and finely chopped parsley (keep some to serve later). Now, use a pasta maker or a rolling pin and roll out the dough to form a long sheet. Place a spoonful of filling into the middle and and brush the edges with egg. Then fold along the edges, making sure the filling is covered. Using the handle of a wooden spoon, press down the edges to seal and cut into pieces using a pizza cutter.Bring the broth to a low boil and simmer the Maultaschen until they rise to the top.Meanwhile, cut the Spanish Onions into halves, then slice into fine rings and fry in 4 tbsp. butter until browned, then add salt and pepper to taste.Serve the Maultaschen with the fried onions and parsley on top.
#Maultaschen #GermanRavioli #Swabian
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