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.