Swabian Maultaschen or Wild Maultaschen

Ingredients for 4 servings:

• 2 liters of meat broth
• 1 egg(s)
• 1 package of pasta dough for Maultaschen (ready-made product)
• 50 g leaf spinach
• 1 bunch of parsley
• ½ bunch chives
• 1 onion(s), finely chopped
• 200 g minced meat, mixed
• 30 g breadcrumbs
• nutmeg
• salt and pepper
• 1 egg(s), beaten

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 47 minutes

Bring the Maultaschen dough to room temperature. Wash, sort, drain, and chop the spinach (or thaw frozen spinach). Wash the herbs and shake dry. Chop the parsley and cut the chives into rolls. Knead all the herbs, except for some parsley and chives, with the spinach, 1 egg, the minced meat, and the breadcrumbs. Season with salt, pepper, and nutmeg. Brush the edges of the Maultaschen dough with beaten egg, spread a thin layer of the filling, and roll it up flat. Press the edges together with a wooden spoon, cut with a knife, and press the edges together firmly. Let the Maultaschen cook in the hot broth for 10-12 minutes. Serve the Maultaschen in the broth. Sprinkle with the remaining parsley and chives. Variation: Use venison mince instead of the mixed minced meat. Remove from the broth and serve with an onion, bacon, and mushroom sauce.