Maultaschen Swabian Dumplings with Meat Filling

For Maultaschen, first make the dough. Pour the flour onto a work surface, make a well in the center, and crack the eggs into it. Add the oil and a pinch of salt.

Work the flour into the eggs and knead a smooth, elastic dough. If it feels dry, add a tablespoon of lukewarm water. Wrap it in plastic and let it rest in the fridge for 30 minutes.

Cut the bread roll into cubes and soak it in a little lukewarm milk, then squeeze it dry. Chop the onion finely and saute it in a tablespoon of butter until golden.

Rinse the spinach and braise it briefly in a pan until it wilts. Drain it, let it cool, and chop it finely.

In a bowl, mix the ground beef and pork with the squeezed bread roll, sauteed onion, spinach, and egg. Stir in the chopped parsley, nutmeg, salt, and pepper, then work the filling thoroughly until smooth.

Roll the rested dough into thin sheets about 2 mm thick. Place mounds of filling about 5 centimeters apart along the lower half of the sheet.

Brush the edges around the filling with water, fold the other half of the dough over, and press firmly between the mounds. Cut the dumplings with a pastry wheel or knife and press the edges once more with a fork.

In a wide pot, heat the beef broth to just below boiling. Add the dumplings in batches and poach them for 12 to 15 minutes, until they float and the dough is cooked through.

For the soup version, ladle the dumplings into a bowl and pour the hot broth over them. Sprinkle with fresh parsley.

If you want to pan-fry them, melt butter in a pan, soften onion rings in it, and brown the cooked dumplings on both sides until golden. Serve right away, ideally with a light potato salad.