Schwaebische Pockets

Maultaschen are the dumplings of Swabia, southern Germany’s answer to ravioli. These Schwaebische Pockets start with a simple noodle dough of flour, eggs, water, and salt, kneaded firm and rolled thin, then cut into squares and stuffed.

The filling is rustic: cubed smoked ham, toasted bread cubes (from a stale slice, as tradition demands), and onion rings seasoned with salt and pepper. Each square gets a tablespoon of filling, folds into a triangle, and gets sealed with egg white brushed along the edges.

A five-minute simmer in salted water is all they need. The dough should be tender but still have bite, not mushy. These are hearty pockets, not delicate dumplings.

Kitchen Tips

• Knead the dough until it’s genuinely firm, then roll it immediately while it’s still elastic. Resting makes it spring back.
• Cut your squares to a consistent 12cm (about 5 inches) so they cook evenly.
• Don’t overfill. A tablespoon of filling per square is enough. Overstuffed pockets burst at the seams during simmering.
• Brush the egg white generously and press the edges with a fork for a solid seal.

Variations

• Serve in a bowl of beef broth with fresh chives for a traditional Swabian soup presentation.
• Pan-fry the simmered pockets in butter until golden on both sides for Maultaschen “geschmolzen."
• Add cooked spinach and ground pork to the filling for the classic mixed Maultaschen version.