Maultaschen

Step by stepInstructions

1. Mix the flour, eggs, salt and water into a firm dough. Knead 5 minutes, wrap and rest 30 minutes.
2. Soften the onion in the butter. Combine with the pork, spinach, soaked bread, egg, parsley, salt, pepper and nutmeg.
3. Roll the dough very thin (about 1/16 inch) and cut into 4-inch squares.
4. Place a spoonful of filling on each square, fold into a triangle and press the edges to seal.
5. Bring the broth to a gentle simmer and poach the Maultaschen 12–15 minutes until the dough is cooked through.
6. Ladle into deep bowls with broth, or drain and pan-fry in butter with onions until golden.