Techniques

Making Maultaschen

By Lauren Utvich


Published on October 21, 2011

The ravioli-like dumplings, or Maultaschen, called for in the recipe for Maultaschensuppe aren't as difficult to make as you might imagine. Chef Oliver Steffensky of the restaurant Dorfstuben at Hotel Bareiss, in Germany's Black Forest, showed us his straightforward technique for making 24 Maultaschen at a time, enough to garnish 8 bowls of soup.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.