Maultaschen (Swabian Pockets)

🛒 Ingredients

• All-purpose flour 43 g · 156 kcal
• Large eggs 28 g · 44 kcal
• Water 7 g · 0 kcal
• Fresh spinach, cooked 17 g · 4 kcal
• Ground pork and beef (mixed, 80/20) 36 g · 93 kcal
• Smoked bacon, finely diced 7 g · 36 kcal
• Stale white bread, soaked in milk 26 g · 39 kcal
• Onion, finely chopped 17 g · 7 kcal
• Fresh parsley, chopped 4 g · 2 kcal
• Beef broth 150 g · 15 kcal

👨‍🍳 Instructions

1. For the dough, combine flour, 1 large egg, and water; knead until smooth and elastic, then cover and let rest for 30 minutes.
2. For the filling, finely chop the onion and sauté until translucent; cook spinach, squeeze out excess water, and chop.
3. Sauté diced bacon until crispy; soak stale bread in milk, then squeeze dry.
4. Combine ground pork and beef, cooked spinach, sautéed onion, crispy bacon, soaked bread, chopped parsley, 1 large egg, nutmeg, salt, and pepper; mix well.
5. Roll out the dough thinly into a large rectangle; spread the filling evenly over one half of the dough, leaving a border.
6. Fold the other half of the dough over the filling and press the edges firmly to seal; cut into individual Maultaschen, usually rectangles.
7. Bring a large pot of salted water to a gentle boil; carefully drop Maultaschen into the water and simmer for 10-15 minutes until they float and are cooked through.
8. Serve the cooked Maultaschen immediately in warm beef broth, garnished with fresh parsley.