Summary

Ingredients

• 1 onion (s), diced
• 50 g leek, finely chopped
• 50 g bacon
• 450 g creamed spinach
• 1 kg minced meat, mixed
• 3 egg (s)
• 8 tablespoon breadcrumbs
• 1 ½ teaspoon salt
• 1 teaspoon oregano or marjoram
• salt and pepper
• 1 pack pasta dough from the refrigerated shelf

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Instructions

1. Avoid bacon, onions and leeks in a pan. Season with oregano, a little salt and pepper. Then add the slightly thawed spinach. Boil down a little, then let cool down.
2. Salt the minced meat well with about 1.5 teaspoons. Set one egg white from the eggs aside for later brushing. Add the rest to the minced meat. Add the breadcrumbs, then the slightly cooled vegetable mixture and knead everything. Possibly use a little more breadcrumbs so that a spreadable mass is created.
3. Unwind so much of the pasta dough that at least 30 cm are exposed. Spread approx. 20 - 25 cm of this with the mass approx. 0.5 cm thick.
4. Then brush about 3 cm with egg white. This is the sticky edge. Cut off there and roll up from the other side. Then cut this roll into 4 - 6 dumplings.
5. Repeat this process until the batter is used up. If there is still something left of the minced meat, you can form dumplings and cook them later.
6. Now place the Maultaschen in portions in boiling water and let them steep for about 10 - 15 minutes.