John Myers
Ingredients for 8 servings:
- 1 kg flour
- 10 eggs
- 2 tsp salt
- 1 cup water
- 500 g sausage meat (Leberkäse sausage meat)
- 250 g minced meat
- 5 eggs
- 4 rolls
- 500 g spinach, fresh or frozen
- 4 stalk(s) leeks
- 2 large onions
- 1 tsp, heaped parsley
- 1 tsp salt
- 2 pinches of nutmeg
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes
Grandma’s way
Dough: Mix the ingredients for the pasta dough, adding more water or flour if necessary to create a smooth dough. Filling: Boil and chop the spinach, finely chop the onions and leeks, and sauté. Soak the bread rolls and squeeze the excess water out. Mix all ingredients well and season to taste. Roll out the pasta dough very thinly; this yields approximately 5-6 sheets measuring approximately 40 x 50 cm, large enough to almost cover a newspaper. Spread some of the mixture on top, leaving a little free at the top edge, and brush with a little water. Carefully roll up from the bottom long side, sealing the sides well. Using the back of a knife, press pockets every 8 cm or so, then cut in half. Cook in boiling salted water for approximately 5-8 minutes, then skim off excess water. Serve in meat or vegetable broth. Sliced and pan-fried with a little egg on top, it’s always a treat. Note: A very old recipe from my grandmother, and still the best of all. These Maultaschen are light and fluffy, and the leek makes them very tasty, unlike any other Maultaschen. They also freeze perfectly.
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