.....are Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with parsley. They are similar to Italian ravioli, but larger, each Maultasche being about 8-12cm across. A usual serving size is two to four Maultaschen per person.

Maultaschen are traditionally eaten either "geschmälzt" (cut into thin slices, then fried with onions and eggs) or "in der Brühe" (simmered in vegetable broth).

Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should be moist, but not soggy. Fry onion and bacon in butter until onion is tender. Stir onion and bacon into moist bread. Add parsley flakes, eggs, salt and pepper to bread. Stir to combine all ingredients. Shape into large dumplings. Drop into boiling water. Simmer uncovered, for 20 minutes, or until dumplings rise to surface.