Swabian-Style Maultaschen

Ingredients

• 300 g flour
• 4 eggs
• Salt
• 4 tbsp softened butter
• 0.5 loaf stale bread
• 4 onions
• 200 g spinach
• 150 g veal ragù
• 0.5 tsp dried marjoram
• 1 tbsp chopped parsley
• pepper (ground)
• nutmeg
• flour (for surface)
• butter (for melting)

Instructions

1. 1.

   Combine the flour with 3 eggs, ½ tsp salt and 1 tbsp softened butter in a bowl and knead into a smooth dough. Cover and let rest for about 20 minutes.

2. 2.

   Soak the bread in water. Peel and finely dice one onion; sauté in 1 tbsp butter until translucent. Clean, wash, tear, and blanch the spinach in lightly boiling salted water until wilted. Drain, shock in cold water, squeeze dry, then chop finely. Squeeze the soaked bread, crumble it, and mix with the spinach, veal ragù, marjoram, sautéed onion, parsley, and remaining egg. Season with salt, pepper, nutmeg, and more marjoram; taste.

3. 3.

   Divide the dough in half and roll each piece thinly on a lightly floured surface. Cut into roughly 12 × 12 cm squares. Spoon a small amount of filling onto each square using a teaspoon. Fold the squares into triangles and press edges firmly to seal. Boil the dumplings in salted water over low heat for about 12 minutes.

4. 4.

   Peel the remaining onions, slice into rings, and fry in the leftover butter until golden brown.

5. 5.

   Drain the dumplings, arrange on plates, sprinkle with onion rings, and drizzle with melted butter before serving.