Maultaschen are German filled pasta pockets associated with Swabia.
They are typically made from pasta dough wrapped around a filling of minced meat, spinach, breadcrumbs, onions, and sometimes herbs. The pockets may be boiled in broth, sliced and fried, or served with onions and butter.
Maultaschen are especially linked with the cuisine of Baden-Württemberg. A popular legend says that their nickname, “Herrgottsbescheißerle,” arose because the concealed meat supposedly allowed people to eat it during Lent, although the story is not proven history.
They are sometimes compared with ravioli or pierogi, but their rectangular shape and Swabian preparation distinguish them. In 2009, the European Union granted Swabian Maultaschen protected geographical indication status, recognizing their regional identity.