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Atlas Obscura - Latest • Jan. 12, 2026, 2:51 a.m.
Maultaschen
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The origins of Germany’s Maultaschen are deliciously devious. Legend has it that, in the late Middle Ages, a lay brother named Jakob invented the stuffed pasta dumplings at the Maulbronn Monastery, a UNESCO World Heritage site founded in 1147 by Cistercian monks in southwest Germany.
One direct translation of Maultaschen is “mouth pockets,” though “Maul” could just as easily refer to Maulbronn. Maultaschen are usually square dumplings (though sometimes they're rolled) and can be fried in a pan or served in broth.
Commonly described as Germany’s version of Italian ravioli, they allegedly emerged as a way to use up an unexpected bounty of meat that Brother Jakob stumbled upon in the forest outside the monastery walls. The twist?
One direct translation of Maultaschen is “mouth pockets,” though “Maul” could just as easily refer to Maulbronn. Maultaschen are usually square dumplings (though sometimes they're rolled) and can be fried in a pan or served in broth.
Commonly described as Germany’s version of Italian ravioli, they allegedly emerged as a way to use up an unexpected bounty of meat that Brother Jakob stumbled upon in the forest outside the monastery walls. The twist?
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