German cuisine · Dough, Pasta & Rice

Maultaschen

Swabian dumplings with a spinach-herb filling, pan-fried with onions.

Ingredients · for 4 servings

• 400 g pasta dough
• 300 g spinach
• 1 bread roll
• 2 eggs
• Onions
• Nutmeg

Instructions

1. Soak the bread roll and squeeze it out; wilt the spinach, squeeze well and chop finely.
2. Work the spinach with the roll, eggs, salt, pepper and nutmeg into a smooth filling.
3. Roll the pasta dough out thin, spread the filling evenly and roll up tightly; cut into 4–5 cm pieces and press the rims firmly.
4. Bring the broth to a boil, lower the heat and poach the maultaschen at a gentle simmer for about 12 min; lift out carefully.
5. Roast the onions in butter until golden brown.
6. Serve the maultaschen in slices with the onions or with hot broth.