Swabian Maultaschen

Ingredients for 4 servings:

• 300 g flour
• 3 m.-sized eggs
• 1 tsp salt
• 1 tbsp oil
• 2 rolls, dry
• 100 ml milk, lukewarm
• 3 onions
• 50 g bacon, streaky
• 2 tbsp butter
• 200 g leaf spinach
• 150 g sausage meat (bratwurst meat)
• 1 egg(s)
• salt and pepper
• some nutmeg
• 1 tbsp marjoram, chopped
• some parsley
• 1 liter meat broth
• 1 tbsp chives, in rolls

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 12 minutes

For the dough, mix flour, eggs, salt, and oil into a smooth dough. Dice the rolls, pour over milk, and let them soak briefly. Peel the onions and dice them in the same way as the bacon. Sauté the bacon, 1/3 of the onion, and 1 tablespoon of butter until translucent. Trim and wash the spinach, place it in a saucepan while still dripping wet, and sauté with the lid on for 1-2 minutes, until it collapses. Remove the spinach, drain well, and roughly chop. Squeeze out the excess moisture from the rolls, mix with the spinach, bacon-wrapped onions, sausage meat, egg, 1/2 teaspoon of salt, pepper, nutmeg, marjoram, and parsley. Roll out the dough thinly on a floured surface and cut into rectangles (6×12 cm). Place 1 tablespoon of the filling in one half of the dough corners, brush the edges with egg white, and fold the remaining half over the filling. Press the edges of the rectangles firmly together. Fry the remaining diced onions in the remaining butter until golden brown. Bring the broth to a boil, add the Maultaschen, and let them simmer over low heat for 10-12 minutes. Arrange the Maultaschen on plates and pour over some broth. Sprinkle with the diced onions and chives and serve.