Maultaschen

Ingredients for 10 servings:

• 1 kg flour
• 2 tsp salt
• 8 eggs
• 10 tbsp water
• 1 pack of creamed spinach (frozen creamed spinach)
• 500 g minced meat, mixed
• 500 g Mett, better Brät, whoever gets it
• 2 eggs
• 2 tbsp breadcrumbs
• 1 onion(s)
• 200 g Black Forest ham
• Salt and pepper, nutmeg, marjoram, parsley

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Prepare a pasta dough from the first four ingredients. Finely chop the onion and ham. Drain the thawed spinach and mix everything well, seasoning to taste. Divide the dough into 3-4 pieces and roll out thinly – ideally rectangular. Place the meat filling in small heaps, using 2 teaspoons, on half of the dough, then fold the other half over the dough and press firmly between the heaps. Use a pastry wheel to “cut” the Maultaschen in the middle of the pressed dough, then press the edges firmly together. Place the Maultaschen in boiling salted water and let them cook for about 10 minutes. Then rinse well with cold water, otherwise they tend to stick together. The Maultaschen are served either in a clear broth with chives or roasted in a pan with onions and egg. This yields 70-80 pieces, depending on the size, and they freeze well. Instead of sausage meat – which isn’t available everywhere in Germany – you can also use Mett (ground pork). Maultaschen are traditionally eaten on Maundy Thursday.