- 500 g flour
- 4 eggs
- water (amount depends on size of eggs)
- 500 g spinach, washed (coarse stems removed)
- 2 onions, finely chopped
- 1 bunch parsley, finely chopped
- 4 day-old white sandwich rolls, softened in water
- 250 g ground meat, pork and/or beef
- 250 g finely chopped ham or schinkenwurst, when available
- 2 eggs, beaten
- salt, pepper, nutmeg to taste
- 1-2 tbsp. unseasoned dry breadcrumbs
- Sift the flour into a bowl and make a large indention in the center. Break the eggs into the center and slowly mix the eggs into the flour with a fork, beginning in the middle and moving outwards. Add water as needed (about one-half egg shell of water per egg) until a solid dough has formed. Remove the dough from the bowl and knead it on a well-floured surface until it is firm and smooth. Form into a ball, cover with a cloth, and let rest for 30 minutes.
- To make the filling, begin by blanching the spinach. To do this, you’ll place the spinach in boiling salted water for about 30-60 seconds and then stop the cooking process by placing the spinach in an ice bath. Take the spinach, which should still have a vibrant green color, and squeeze the remaining water out of it before chopping it roughly.
- Melt a tablespoon of butter in a large frying pan and sauté the chopped onion until soft. Take the day-old rolls from the water in which they’ve been soaking and squeeze out the remaining water. Add these together with the chopped parsley to the onions and mix until blended.
- Sauté the ground meat in a separate pan with a bit of butter until the meat is fully cooked. In a large bowl, combine the cooked meat with the chopped ham or schinkenwurst, onion-bread mixture and the eggs. Knead the mixture until well combined and add salt, pepper, and nutmeg to taste. If necessary, add breadcrumbs to absorb excess moisture.
- Divide the dough into 6 parts and roll each as thin as possible. Place about a tablespoon of filling in the dough at regular intervals, leaving some space between each spoonful to create little pockets. Lay a second thin layer of dough on top of the first, and pressing and sealing the edges between each bit of filling. Cut the dough to form little pockets.
- These can now be cooked in simmering water for approx. 10 – 15 minutes, according to their size, taking care not to overcook them or they may not hold together in the final preparations. They may now be added to a broth soup or sautéed in butter with some chopped onion. The sautéed Maultaschen pair nicely with potato salad.