Maultaschen

Dough

• plain flour400 g
• eggs4
• vegetable oil1 tbsp
• salt1 tsp

Filling

• pork mince300 g
• smoked bacon100 g
• spinach400 g
• white bread2 slices
• onions1
• flat-leaf parsley3 tbsp
• eggs1
• nutmeg¼ tsp
• salt
• black pepper

To serve

• beef stock1½ l
• onions1
• chives2 tbsp
• butter20 g

Dough

1. 01

   Knead the flour, eggs, oil and salt to a firm, smooth dough for 10 minutes. Rest for 30 minutes.

Filling

2. 02

   Soak the white bread in cold water for 10 minutes. Wilt the spinach, cool it and squeeze it as dry as you can, then chop.

3. 03

   Finely chop the bacon and one of the onions and fry them until golden, then let them cool.

4. 04

   Squeeze out the soaked bread and mix it with the pork, the spinach, the bacon and onion, the egg, the parsley, finely chopped, freshly grated nutmeg, freshly ground black pepper and plenty of salt.

Shaping and cooking

5. 05

   Roll the dough into long thin sheets, about 16 cm wide.

6. 06

   Spoon the filling in a line down one half, leaving gaps, fold the sheet over and press between the mounds to seal.

7. 07

   Cut into large squares, roughly 8 cm — maultaschen are deliberately big, nothing like ravioli.

8. 08

   Poach in gently simmering stock for 12 to 15 minutes, until the filling is cooked through (75°C in the centre). Never boil hard or they split.

9. 09

   Meanwhile, slice the second onion and fry it in the butter until golden, and chop the chives.

10. 10

    Serve in bowls of the broth with the fried onion and the chives.