Swabian Maultaschen

Ingredients for 4 servings:

• 400 g flour
• ½ tsp salt
• 125 ml water, lukewarm
• 1 tbsp vinegar (wine vinegar)
• 5 tbsp oil
• 400 g spinach
• 1 onion(s)
• 1 ½ rolls, stale
• 200 g minced meat
• 200 g bratwurst (bratwurst meat)
• 1 tbsp parsley, chopped
• 2 eggs
• ¼ tsp salt
• 1 pinch of white pepper
• 1 ½ liters of meat broth
• 1 tbsp chives, cut into rolls

Instructions

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

Knead the flour with the salt, water, vinegar, and oil into a shiny, smooth dough (you can buy pasta dough from a baker if you prefer), then let it rest in a warmed bowl for 20 minutes. Meanwhile, sort the spinach, wash it, and blanch it in a little boiling salted water for 3 minutes. Peel and finely dice the onion. Soak the bread rolls in cold water. Drain the spinach and finely chop it. Squeeze the dough out of the rolls and mix with the minced meat and sausage mixture, the onions, the parsley, the spinach, the eggs, salt, and pepper. Roll out the dough on a lightly floured surface to a thickness of about 3 mm and then cut into approximately 15 cm squares. Place a tablespoon of the filling onto each square. Fold the squares together (into a rectangle or triangle) and press the edges together firmly. Bring the meat broth to a boil, then let the Maultaschen simmer in an uncovered pot for about 10 minutes, until they rise to the surface. Serve the Maultaschen in the meat broth sprinkled with chives. They can also be served with plenty of golden-brown fried onion rings and salad.