Maultaschen in Schmalzsoße

Ingredients

• 250 g flour
• 2 Eggs
• 1 tsp salt
• 1 tbsp Sunflower oil
• 1 stale roll
• 60 ml lukewarm milk
• 5 onions
• 1 tbsp butter
• 400 g fresh spinach leaves
• Salt
• 250 g bratwurst filling
• 1 egg
• pepper (ground)
• Nutmeg (freshly grated)
• flour (for working)
• 1 l meat broth
• 2 tbsp butter

Instructions

1. 1.

   Sift the flour into a bowl. Add the eggs, salt and oil. Knead with the dough hooks of the hand mixer to a firm, smooth dough. If necessary add a little water. Form into a ball and wrap in plastic film; let rest for about 20 minutes.

2. 2.

   Meanwhile soak the stale roll in lukewarm milk for the filling. Peel one onion, finely dice it and sauté until translucent in butter. Rinse, wash and trim the spinach, blanch briefly in boiling salted water, shock in cold water, squeeze out excess liquid and chop finely. Combine with the drained roll, diced onion, bratwurst filling and egg in a bowl; mix well. Season with salt, pepper and nutmeg.

3. 3.

   Roll out the dough on a floured work surface to an even thin sheet. Cut circles about 6 cm in diameter. Place a teaspoonful of filling in the center of each circle.

4. 4.

   Fold the dough circles over and press the edges firmly together around the filling.

5. 5.

   When all Maultaschen are formed, drop them into boiling meat broth and simmer for about 8 minutes until cooked through.

6. 6.

   Meanwhile peel the remaining onions and slice into thin rings. In a hot pan melt butter and fry the onion rings until golden brown.

7. 7.

   Add one ladle of broth to the pan and deglaze with the onions (simmer). Season with salt and pepper. Plate the Maultaschen and drizzle with the onion broth before serving.