Maultaschen with Onions and Mixed Greens

Ingredients

• 250 g flour
• 2 Eggs
• 1 tsp salt
• 1 tbsp Vegetable oil
• 1 small onion
• 2 Spring Onions
• 200 g spinach
• 1 old-fashioned roll
• 60 ml lukewarm milk
• 50 g smoked ham
• 1 tbsp butter
• 150 g sausage filling
• 1 egg
• Salt
• black and white pepper (freshly ground)
• 1 tbsp dried marjoram
• 1 tbsp chopped parsley
• 1 l broth (for cooking)
• 200 g onions
• flour (for dusting)
• vegetable oil (for frying)
• chives (for garnish)

Instructions

1. 1.

   Sift the flour onto a work surface, create a well in the center. Add eggs, salt and oil. Mix with a fork, gradually incorporating more flour from the edges. Knead into a smooth dough with both hands. If needed add a little water. Form into a ball, wrap in plastic and rest for 20 minutes.

2. 2.

   Peel and finely chop the onion. Wash the spring onions and slice into thin rings. Clean the spinach, wash thoroughly, blanch, cool, squeeze out excess liquid and finely chop the leaves. Dice the roll and soak in lukewarm milk. Cut the bacon into cubes. Melt butter and lightly sauté the onion and spring onions.

3. 3.

   Roll the pasta dough on a lightly floured surface to an even thin layer and divide into two halves.

4. 4.

   Combine finely chopped spinach with onions, drained roll, bacon, sausage filling, eggs and spices. Place 1 tbsp of filling spaced apart on one half of the dough and lay the second half over it. Press edges around the filling and cut into rectangles. Drop the maultaschen into simmering broth and cook for about 15 minutes at low heat until done. Season with salt and pepper.

5. 5.

   Meanwhile peel the onions, slice into rings, dust with flour and fry in plenty of oil until golden brown. Remove and drain on kitchen paper.

6. 6.

   Plate the maultaschen with a splash of broth and onion rings, sprinkle with freshly chopped chives. Serve with mixed salad if desired.