Maultaschen with Potato Salad

Ingredients

• 400 g pre-cooked firm potatoes
• salt, pepper
• 1 onion
• 125 ml clear broth
• mustard
• 1 tbsp Apple cider vinegar
• 3 tbsp sunflower oil
• a pinch curry
• Chives
• 200 g Flour
• 2 Eggs (size M)
• 1-2 tbsp olive oil
• Salt
• 150 g frozen spinach leaves
• 1 onion
• 50 g diced bacon
• 1 tbsp oil
• 150 g mixed ground meat
• 1 egg (size M)
• 2-3 tbsp breadcrumbs
• salt, pepper
• 2 onions
• 4 tbsp butter

Instructions

1. 1.

   Wash potatoes and boil in salted water for 20‑25 minutes. Drain, peel, and slice into rounds. Peel onion and finely dice it. Bring broth to a boil, add the onion. Stir mustard, vinegar, and oil into the broth, season with curry, salt, and pepper. Pour over the potatoes and let soak.

2. 2.

   For the dough, knead flour with eggs, olive oil, and salt into a smooth dough. Cover and rest for 30 minutes.

3. 3.

   Thaw spinach. Peel and dice onion; dice bacon as well. Heat oil in a pan, sauté onion and bacon. Add ground meat and cook briefly. Transfer to a bowl and let cool slightly. Drain spinach on a sieve, squeeze out excess moisture with a spoon. Mix spinach, egg, and breadcrumbs into the meat mixture, season with salt and pepper.

4. 4.

   Divide dough into two portions and roll each thinly on lightly floured surface. Place dollops of filling about 10 cm apart using a tablespoon. Brush dough edges with water, lay second sheet over, press around filling. Cut squares and pinch edges together again. Boil plenty of salted water in a large pot and cook the Maultaschen for 5 minutes.

5. 5.

   Peel onions and cut into rings. Heat butter and brown onion rings. Rinse chives, shake dry, and slice into fine ribbons. Taste potato salad again and fold in chives. Scoop Maultaschen from the water with a slotted spoon, drain, and plate. Sprinkle onion rings over them and serve alongside potato salad.