Maultaschen

🔥 Prep

• Measure out 300 g flour onto a clean work surface.
• Crack 3 eggs into a small bowl and lightly beat them.
• Rinse 200 g fresh spinach, remove tough stems, and roughly chop.
• Measure out 200 g ground meat and place in a mixing bowl.
• Measure out 50 g breadcrumbs and set aside.

🔥 Cook

• 1. In a large mixing bowl, combine the 300 g flour, beaten 3 eggs, and a pinch of salt; knead the mixture until a smooth dough forms, about 5 minutes; cover and let rest 10 minutes.
• 2. While the dough rests, heat a skillet over medium heat; add a drizzle of oil, then add the chopped 200 g spinach and sauté until wilted, about 3 minutes; remove from heat and let cool.
• 3. In the same bowl with the 200 g ground meat, add the cooled spinach, 50 g breadcrumbs, salt, pepper, and a pinch of nutmeg; mix thoroughly until combined.
• 4. On a floured surface, roll the rested dough to a thickness of about 3 mm; using a round cutter (≈8 cm), cut out circles.
• 5. Place a teaspoon of the filling in the center of each circle, fold over to form a half‑moon, and press edges firmly to seal; crimp with a fork.
• 6. Bring a large pot of salted water to a gentle boil; reduce to low simmer and add the Maultaschen in batches; cook for 8‑10 minutes until they float to the surface and are cooked through.
• 7. Using a slotted spoon, remove the Maultaschen and let drain briefly; optionally, pan‑fry them in butter over medium‑high heat for 2‑3 minutes per side until golden.

🔥 Serve

• Arrange the Maultaschen on a warm platter and drizzle with melted butter or broth.
• Serve hot with a side of potato salad, sauerkraut, or steamed green beans.
• Garnish with chopped fresh parsley or chives for added flavor.