Swabian Maultaschen in stock

Ingredients for 1 servings:

• 8 packs of pasta dough (500 g each), e.g. from Bürger
• 6 rolls, stale
• 2 rolls (grain rolls), stale
• 500 g leek
• 1 ½ kg fresh leaf spinach
• 250 g bacon, diced
• 4 onions
• 2 kg minced meat, mixed
• 2 kg veal sausage meat
• 16 eggs
• 4 egg yolks
• 150 g parsley, frozen, chopped
• Salt
• pepper
• nutmeg
• marjoram
• cumin
• Thyme
• chili powder

Instructions

Working time approx. 4 hours; Cooking/baking time approx. 2 hours; Total time approx. 6 hours

according to our old family recipe, for about 60 Maultaschen

Cut the stalks off the spinach and wash the spinach. Blanch briefly and then let cool. Chop all the rolls and soak them. In the meantime, peel the leeks and onions and cut them into 1 cm thick rings or cubes. Sauté them in a pan with the bacon cubes and then let cool. Squeeze the liquid out of the soaked rolls. Put the rolls, spinach, minced meat, and the leek, onion, and bacon mixture through a meat grinder together. Place the mixture in a very large bowl. Add the veal gravy and eggs and mix everything well. Add the parsley and seasonings and mix until a homogeneous mixture has formed. This can be heavily seasoned. Roll out the pasta dough in half and lightly brush it with a pastry brush and a little water. Spread the filling mixture evenly on top, about half to three-quarters of a centimeter high (depending on taste and desired size). Leave half a centimeter of dough free at the edges. Brush the edges with egg yolk and place the other half of the pasta dough on top, pressing the edges firmly together. Using the handle of a wooden spoon, cut each rectangle into small rectangles (depending on your taste and size; ours are about 6 x 8 cm) by pressing the handle into the dough. Cut the rectangles apart. Bring a large pot of salted water to a boil. Cook the Maultaschen in several batches for 10 minutes each. Then spread the Maultaschen out and let them cool. The Maultaschen can then be frozen in portions and are available as a quick meal when needed. Simply defrost the Maultaschen and simmer in broth for another 5 minutes, or let them simmer gently. Swabian potato salad goes perfectly with them. If the Maultaschen are to be prepared immediately, increase the cooking time accordingly to 15 minutes. Spelt and wild garlic Maultaschen variation: Instead of regular pasta dough, buy spelt pasta dough or make your own. For the filling, wash one bunch of wild garlic per package of pasta dough and mince it with the spinach and the remaining mixture.