Swabian Maultaschen with minced spinach filling

Name: Swabian Maultaschen with minced spinach filling
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 300 g Flour; 5 Eggs (size M); 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 600 g deep-frozen leaf spinach; 1 Bread rolls from the previous day; 3 Onions; 1/2 bunch Parsley; 2 (approx. 200 g) uncooked sausages; 250 g mixed minced meat; 7-10 Tbsp Pepper; 1 collar Chives; 2 l Meat broth; 7-10 Tbsp Flour; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

300 g Flour
5 Eggs (size M)
5 TABLESPOONS Oil
7-10 Tbsp Salt
600 g deep-frozen leaf spinach
1 Bread rolls from the previous day
3 Onions
1/2 bunch Parsley
2 (approx. 200 g) uncooked sausages
250 g mixed minced meat
7-10 Tbsp Pepper
1 collar Chives
2 l Meat broth
7-10 Tbsp Flour
7-10 Tbsp Cling film

Directions

1
Mix the flour, 3 eggs, 2 tbsp. oil, 2 tbsp. lukewarm water and 1 tsp. salt first with the dough hooks of the hand mixer, then with your hands to a smooth, supple dough (at least 10 minutes kneading time!)
2
Form the dough into a smooth ball, wrap in foil and let it rest for about 30 minutes.
3
Put the spinach in a pot with a little water. Cover and cook over low heat for about 15 minutes, stirring several times. Drain and let cool down. Soak the rolls in cold water. Peel and chop 1 onion.
4
Wash the parsley, shake dry. Pluck off leaves and chop finely. Press the sausage meat out of the skin. Squeeze the spinach well, chop a little if necessary. Squeeze the bread roll.
5
Knead minced meat, bread roll, sausage, parsley, spinach and 2 eggs. Season with pepper and 1 1/2-2 teaspoons salt. If necessary, cut a small dumpling from the meat mixture with teaspoons and cook in boiling salted water.
6
If the mixture is too unseasoned, it can still be seasoned.
7
Cut the dough in half. Press half of the dough flat on a floured work surface. Roll out the dough thinly (approx. 15 cm wide, approx. 80 cm long) with the pasta machine (not wafer-thin!). Spread half of the dough on a well floured work surface, leaving about 1 cm free at the long upper edge and about 4 cm free at the long lower edge.
8
Brush the 1 cm wide edge with some water. Fold the lower edge over the filling, then fold the filling up to the upper edge and press the edges firmly. Use a wooden spoon handle to divide the roll of dough into 8 Maultaschen, pressing the dough very firmly together.
9
Cut the Maultaschen apart and press the sides firmly together again. Place Maultaschen on a floured baking tray or tray. Process the remaining dough and mince in the same way.
10
Peel 2 onions and cut or slice into thin rings. Wash the chives, shake dry and cut into fine rolls. Heat 3 tablespoons of oil in a frying pan and fry the onion rings until golden brown.
11
Bring the meat stock to the boil and let the Maultaschen simmer for 6-8 minutes. Arrange the Maultaschen with the stock in portions on plates. Add onions and sprinkle with chives.