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A large, sealed pasta parcel traditional to the Baden-Württemberg region of Germany, typically boiled in stock and pan-fried in butter. The filling consists of minced meat, spinach, soaked bread, and fresh herbs.
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per serving
Prepare the dough: Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, mixing with a fork to incorporate the flour. Gradually add the lukewarm water and knead until you have a smooth, elastic dough (approximately 8–10 minutes). Wrap the dough in cling film and leave to rest at room temperature for 30 minutes.
Prepare the filling: Dice the stale bread and soak it in the milk; leave for 10 minutes. In a pan, sauté the onion in 1 tablespoon of butter until softened, then add the garlic and cook for a further 30 seconds. Add the minced meat and fry over a high heat. Add the spinach and cook until the liquid has evaporated. Remove from the heat, add the soaked bread, parsley, nutmeg, salt, and pepper, and mix well. Leave to cool.
Roll out the dough: Divide the rested dough into 4 equal pieces. On a floured worktop, roll out into thin (approximately 1–2 mm) rectangular sheets. Place the cooled filling in strips along each sheet. Fold the dough over the filling and seal, pressing the edges to close. Cut into rectangular pieces 4–5 cm wide.
Boil the Maultaschen in boiling stock for 10–12 minutes. Once they begin to float to the surface, remove with a slotted spoon and drain well.
Melt the butter in a large pan. Add the sliced onions and fry over a medium heat until golden (approximately 5–6 minutes). Place the boiled Maultaschen in the pan and fry for 2–3 minutes on each side. Serve hot, drizzled with the fried onions.
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