this recipe is from black forest cuisine by walter staib.
he says this, accompanied by a gorgeous photo of them:
“whenever i think about maultaschen, i am home again. to me, this is the ultimate comfort food. this is my soul food. my mother would make piles of these ravioli in a single disciplined session, taking time and care with the dough and cutting it in various sizes to stuff with the meat filling. maultaschen can be large or small, sauteed as i suggest here, simmered in soup, or cut into strips and prepared like hash browns. sometimes my mother would float them in beef bouillon or chicken stock to make a delicious soup. personally, i will eat them anywhere at any time of day. in fact, when i used to travel home, my mother would prepare maultaschen especially for me and send my father to the airport, plate in hand. as soon as my feet hit the ground, i would begin to inhale them, at the same time thanking heaven that i was in the black forest.”
4 cups all-purpose flour
4 eggs, lightly beaten
4 egg yolks, lightly beaten
1 T + 1 t veg oil
1 T + 1 t salt
1 T unsalted butter
1/2 yellow onion, peeled and finely chopped
1/2 c soft bread crumbs
6 oz ground pork
6 oz ground beef
3 egg yolks
1 scallion, trimmed and finely chopped
1 T chopped fresh parsley
2 T water
4 T unsalted butter
1. MAKE THE DOUGH: pour flour into medium bowl and mix in egg yolks, eggs, oil, and salt. knead dough with hands until it comes together and can form stiff ball. rest dough in plastic wrap for 1 hour at room temperature.
2. MAKE THE FILLING: melt butter in frying pan, fry onions until translucent, set aside.
3. combine onion, bread crumbs, meat, egg yolks, scallion, and parsley, and season with salt and pepper.
4. ASSEMBLE MAULTASCHEN: bring a large saucepan of salted water to a boil. whisk together egg and water to make an egg wash. roll noodle dough on a lightly floured surface VERY thin (1/16 in) and cut into 12 6-in squares. divide filling among squares, brush edges with egg wash, and fold the four corners of each square into the center, pressing the seams firmly to seal.
5. drop the maultaschen, one at a time, into boiling water and cook for approximately five minutes. remove with a slotted spoon to an ice bath to cool. drain and set aside momentarily.
6. melt butter in a frying pan over medium-high heat. fry maultaschen until golden brown.
serve with potato salad
if you like his recipe, check out the book.