Maultaschen

Summary

Ingredients

• 1 kg flour
• 2 teaspoons salt
• 8 egg (s)
• 10 tablespoon water
• 1 packet creamed spinach (frozen cream spinach)
• 500 g minced meat, mixed
• 500 g round meat, better sausae meat, if you et it
• 2 egg (s)
• 2 tablespoon breadcrumbs
• 1 onion (s)
• 200 g ham, Black Forest
• Salt and pepper, nutmeg, marjoram, parsley

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Instructions

1. Make a pasta dough from the flour, salt, eggs, and water, mixing until combined and smooth.
2. Finely chop the onion and ham. Drain the thawed spinach thoroughly. In a bowl, combine the drained spinach, minced meat, sausage meat, 2 eggs, breadcrumbs, chopped onion, and chopped ham. Season with salt, pepper, nutmeg, marjoram, and parsley to taste. Refrigerate the filling if not using immediately.
3. Divide the pasta dough into 3-4 portions. Roll each portion thinly into a rectangular shape. Place small mounds (about 2 teaspoons each) of filling at regular intervals along one half of each dough rectangle. Fold the other half over the filling and press firmly around each mound to seal. Using a pastry wheel, cut the maultaschen apart between the sealed mounds. Press the edges firmly to seal well.
4. Bring a large pot of salted water to a boil over high heat. Carefully add the maultaschen and cook for about 10 minutes until they float and are cooked through. Remove with a slotted spoon and rinse immediately under cold water to prevent sticking.
5. Serve the maultaschen in warm clear broth garnished with chives, or pan-fry them in a skillet over medium heat with sliced onions until golden, stirring in beaten eggs until cooked.