food.wikisort.org - Dish

Maultaschen (singular Maultasche (listen), lit. 'mouth bags') are a kind of large meat-filled dumpling in Swabian cuisine. They consist of sheets of pasta dough filled with minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices (e.g. pepper, parsley and nutmeg). Maultaschen are typically 8–12 centimetres (3–4+1⁄2 inches) across. They are square or rectangular in shape.

This article may be expanded with text translated from the corresponding article in German. (September 2021) Click [show] for important translation instructions. View a machine-translated version of the German article. Machine translation like DeepL or Google Translate is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Consider adding a topic to this template: there are already 10,026 articles in the main category, and specifying|topic= will aid in categorization. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing German Wikipedia article at [[:de:Maultaschen]]; see its history for attribution. You should also add the template {{Translated|de|Maultaschen}} to the talk page. For more guidance, see Wikipedia:Translation.

Maultaschen

Type	Pasta
Place of origin	Germany
Region or state	Swabia
Main ingredients	Pasta dough, minced meat, smoked meat, spinach, bread crumbs, onions
Media: Maultaschen

On 22 October 2009, the European Union recognized Maultaschen (Schwäbische Maultaschen or Schwäbische Suppenmaultaschen) as a 'Protected Geographical Indication (PGI)'[1] and remarked that the dish is significant to the cultural heritage of Baden-Württemberg.[2] This measure provides protection to the integrity of the dish, mandating that genuine Maultaschen are only produced in Swabia, a historical region that was incorporated into the modern German states of Baden-Württemberg and Bavaria.[3]

History

In Swabia, Maultaschen are the traditional dish associated with the Lenten commemoration of Maundy Thursday and Good Friday. During Lent, Catholics and other Christians are encouraged to refrain from eating meat. However, Maultaschen are humorously associated with these days because the meat in the dish is concealed under the pasta dough and cannot be seen by God. Among the anecdotal stories regarding the origin of the dish, one claims that Maultaschen were created by the Cistercian monks of Maulbronn Abbey for that purpose.[4] A Swabian German nickname for the dish, Herrgottsbescheißerle, used since the 1980s, means "small God-cheaters".

One of the earliest mentions of the name Maultaschen is associated with several recipes in a 1794 cookbook—however, these are recipes for sweet desserts, and not a savory meat-filled entree.[5]

The name Maultaschen is a compound word and could derive from three possible meanings: The first being that Maultaschen comes from the combination of the noun Maul referring to the mouth of an animal and Tasche, which means "bag." Thus, Maultaschen literally would mean "feedbag"—as in a bag used for feeding livestock—and probably derives this name from its appearance. The second meaning could be that from an archaic word — either Maultatzen or Maultatschen—for a "slap in the face."^{[citation needed]} If this were its origins, the name could be a comparison between a swollen cheek after being slapped with the shape and appearance of the dish. The third explanation might be just a reference to Maulbronn Abbey and be short for Maulbronn-Taschen.^{[citation needed]}

Preparation

Maultaschen are traditionally prepared in two ways, either:

• in der Brühe (simmered in broth and served like a soup),
• geschmälzt (dressed with butter and onions).

Some recipes for Maultaschen use bacon for the meat filling.

Some German descendants in Southwest Wisconsin (USA) make a dessert of the same name, due to its visual similarities to the sliced dinner version. Its ingredients include flour, eggs, apples and cinnamon.

See also

• German cuisine
• List of German dishes
• List of stuffed dishes
• Ravioli
• Wonton
• Kreplach

References

Literature

• Dierig, Carsten (2009-02-09). "Ein schwäbisches Nationalgericht erobert das Kühlregal". Die Welt (in German). Axel Springer AG. Retrieved 2009-02-09.

На других языках

---

- [en] Maultasche

---

[ru] Маульташены

Ма́ульташены[1][2] (нем. Maultaschen букв. «пастевые карманы», по сходству с набитой щекой) — традиционное блюдо швабской кухни, в особенности на Пасху. Маульташены — крупные пельмени или вареники из лапшевого теста с мясной начинкой из колбасного фарша, лука и размоченного белого хлеба или с вегетарианской начинкой из сыра со шпинатом. Похожее блюдо есть в соседних Бадене и Баварии. Маульташены имеют также сходство с блюдами других кухонь Европы и Азии: итальянскими равиоли, тортеллини, каринтийской лапшой, тирольскими шлуцкрапфенами, польскими перогами, китайскими вонтонами, корейскими манду и японскими и китайскими цзяоцзы. С 2009 года швабские маульташены имеют защищённое наименование места происхождения товара[3]. В прошлом маульташены считались едой для бедных ввиду низкого расхода мяса и возможности переработать в начинку остатки прошлого обеда. В современной Германии готовые маульташены — популярное блюдо быстрого приготовления и продаются в каждом супермаркете[4].

---

---