Wild Mushroom Dumplings

Ingredients

• 150 g flour
• 1 egg
• 1 tsp Olive oil
• 30 ml water
• 0.5 tsp Salt
• 150 g wild meat (finely chopped / ground through a meat grinder)
• 80 g fresh spinach
• 3 bay leaves
• Salt
• Pepper
• 0.67 beaten egg
• 0.3 beaten egg (for brushing)
• 2 l broth

Instructions

1. 1.

   Pour the flour into a large shallow bowl and make a well in the center. Add the egg, olive oil, water, and salt to the well and knead the dough with your hands until it pulls away smoothly from the bowl edges. Wrap the dough in plastic wrap and let it rest for a while.

2. 2.

   Wash and dry the fresh spinach, then finely chop it. Mix the chopped spinach with the wild meat, bay leaves, and seasonings, and incorporate the beaten egg into the mixture.

3. 3.

   Roll the dough out to the size of a baking sheet and cut it lengthwise in the middle. Brush each piece with the remaining beaten egg. Spread half of the filling thinly on two-thirds of each piece, then roll flat so that the exposed noodle surface forms the edge.

4. 4.

   Using a wooden spoon handle, press each roll into five equal sections, pressing slightly at the edges to ensure the dumplings are well sealed.

5. 5.

   Cook in 2 l broth for about 12 minutes (do not boil) and sprinkle with parsley before serving.