Swabian Maultaschen in Broth with Spinach and Pork Filling

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 3 large eggs, for the dough
• 1 tbsp neutral oil
• 2 tbsp water, cold
• 1 tsp salt, 1/2 tsp for the dough, the rest for the filling
• 300 g (10 oz) fresh spinach, or 200 g (7 oz) frozen, thawed
• 250 g (9 oz) ground pork and beef, half and half
• 100 g (3 1/2 oz) smoked ham, finely diced
• 1 onion, finely chopped
• 1 stale bread roll, about 60 g (2 oz)
• 80 ml (1/3 cup) milk
• 1 large egg, for the filling
• 2 tbsp parsley, finely chopped
• 1 pinch nutmeg, freshly grated
• 1 tsp black pepper, freshly ground
• 1 egg yolk, beaten with 1 tsp water
• 1.5 l (6 cups) beef stock, or chicken stock
• 1 bunch chives, snipped

Method

Restated from the original video

1. 1

   Mix the flour with 1/2 tsp of the salt in a bowl. Add the 3 eggs, the oil and the water, then knead for 8-10 min into a firm, smooth dough.

2. 2

   Wrap the dough and rest it at room temperature for 30 min.

3. 3

   Pour boiling water over the spinach in a colander, or just thaw it if frozen. Squeeze out as much water as you can, then chop it finely.

4. 4

   Tear the roll into small pieces and soak them in the milk for 10 min. Squeeze lightly.

5. 5

   Mix the spinach, ground meat, ham, onion, soaked roll, the filling egg, parsley, nutmeg, pepper and the remaining 1/2 tsp salt. Work it with your hands until sticky and even.

6. 6

   Halve the dough. Roll each half on a floured counter into a rectangle about 30 x 40 cm (12 x 16 in) and 2 mm thick.

7. 7

   Brush both sheets with the egg yolk. Spread the filling in an even layer, about 1 cm thick, over one half of each sheet, leaving a 2 cm border.

8. 8

   Fold the bare half of each sheet over the filling and press out the air. Press down between the portions with the handle of a wooden spoon every 8 cm (3 in).

9. 9

   Cut along the dents into pockets and pinch the cut edges shut firmly.

10. 10

    Bring the stock to a gentle simmer in a wide pot. Slide in the pockets in two batches and cook at a bare simmer for 15 min, until they float and the filling is cooked through, with no pink left in the meat.

11. 11

    Ladle the pockets into warm bowls with some of the hot stock and scatter chives over the top.

Imported from cookingtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.