Preparation
Swabian Maultaschen can be served as a main dish or in soup, and are traditionally square or rectangular in shape. Other variations can include a half-circle shape. There are several variations to the ingredients of the dish, especially through varying family traditions and modern cooking methods. Today, you might see the dumpling stuffed with smoked sausage, ground beef, or roasted leftovers. “Use your imagination” as author Marianna Olszewska Heberle reminds us when preparing the filling. The dumpling can be sautéed or boiled, often accompanied with sautéed onion and scrambled eggs then served with butter and fresh herbs.
See "Dough" and "Filling" sections for complete descriptions on preparing the Maultaschen.
Also viisit The German Kitchen's website for a complete recipe or "Mum's Cookbook of Authentic German Recipes" for another version.
