We are Swabians...

and where we live, we have Maultaschen on Maundy Thursday or Good Friday. 

So yesterday I arranged to meet up with two friends to make Maultaschen. 

One batch was the traditional kind with ground meat and sausage meat, and one vegetarian batch for me. 



There was lots of chopping and stirring



The pasta dough was spread with filling



Rolled, wrapped, and packed up



Our pots were really full



And after 4 hours, the result is something to be proud of



Doing it together was a lot of fun, and we definitely want to do it again next year. 

Which Maultaschen recipes do you like best?

That looks really delicious... even though I’m from Baden... you know how it is with Baden and Swabia ;-) :-D

I’m also a Maultaschen fan and prefer the “meaty” version. We used to make Maultaschen from scratch in our family, including the dough… but now we buy them ready-made *shame on me*

I’m not familiar with the Maultaschen tradition… I’ve carried on the tradition from my childhood: Maundy Thursday—spinach with potatoes and scrambled eggs; Good Friday—fish

Yeah, yeah, Swabia and Baden—we do make that distinction 😊

On Good Friday, we always go to my mother-in-law’s for Maultaschen—so I’ve actually never made them myself. I’ve bought them throughout the year, too—there are so many delicious dishes you can make with Maultaschen.

But it was a lot of fun doing it with my friends. 

I’m also from Swabia and, naturally 🤩, a big fan of Maultaschen. However, I’ve never made them myself—I’ve always just bought them.

Yours look really delicious, Petra! Enjoy them 🤗

Hi Petra (Swabian) 

Your Maultaschen look very tasty; I’d try them right away. 😀 

Hi Petra (from Baden) 

I’m not familiar with the Maundy Thursday tradition either; I feel the same as you.
I’m from Baden too. 😉

I love Maultaschen and often make them myself, but with store-bought dough. 

@Petra,
how do you make the vegetarian filling?

We sautéed onions, then added leeks and carrots.
Mix everything with bread rolls, parsley, eggs, and quark. And add some grated Emmental cheese.

The filling needs to be wrapped tightly in the pasta dough

Sounds good, thanks.

Oh, how delicious, Petra—I’d love to stop by for a taste. We used to live near Lake Constance, and we often had Maultaschen there. The vegetarian version would be my go-to as well. Homemade ones taste so much better than the store-bought ones. And that way, you know exactly what’s in them.

On Good Friday, we have Steckerlfisch with big pretzels—we’re getting together with friends.