Maultaschen

Ingredients13

• wheat flour300 g
• eggs4
• water2 tbsp
• salt1 tsp
• neutral oil1 tbsp
• ground pork250 g
• fresh spinach200 g
• onion1
• breadcrumbs40 g
• fresh parsley2 tbsp
• nutmeg1 pinch
• black pepper1 pinch
• beef broth1.5 L

Method

1. Mix the flour, 3 eggs, water, half the salt, and oil into a firm dough, knead until smooth, wrap, and rest for 30 minutes.
2. Wilt the spinach, squeeze it dry, and chop it finely. Dice and soften the onion.
3. Combine the pork, spinach, onion, breadcrumbs, remaining egg, parsley, nutmeg, pepper, and remaining salt into a cohesive filling.
4. Roll the dough thin, spoon filling in rows, fold over, press out air, and cut into sealed rectangular pockets.
5. Bring the broth to a gentle simmer and cook the Maultaschen for about 12 minutes until the dough is tender and the filling is cooked through.
6. Serve in the broth, or drain and brown briefly in butter.