Maultaschen (Swabian Dumplings)

Pasta dough

• 400 g Plain flour
• 1 tsp Fine sea salt
• 4 Egg
• 60 ml Water

Filling and broth

• 1 large Yellow onion
• 1 tbsp Olive oil
• 250 g Spinach
• 350 g Minced beef
• 20 g Fresh parsley
• ½ tsp Ground nutmeg
• ½ tsp Black pepper
• 1.5 liters Beef stock

1. Tip the flour into a mixing bowl and stir in the salt. Make a well, add the eggs and most of the water, then mix and knead for 8 to 10 minutes until smooth and elastic, adding the remaining water only if needed. Cover and rest for 30 minutes.
2. Finely dice the onion. Heat the olive oil in a frying pan over a medium heat and cook the onion for 8 to 10 minutes until soft and lightly golden. Transfer to a bowl to cool slightly.
3. Wilt the spinach in the same pan over a medium heat for 2 to 3 minutes until collapsed. Tip into a colander and press out as much liquid as you can, then roughly chop. Add the spinach to the bowl with the onion.
4. Add the minced beef, parsley, nutmeg, pepper and 1 tsp fine sea salt to the bowl. Mix thoroughly until the filling is cohesive and evenly seasoned. Cover and chill while you roll the pasta, if your kitchen is warm.
5. Divide the dough into 2 pieces and keep one covered. Roll the other piece on a lightly floured surface into a long rectangle about 1 to 2 mm thick. Roll the second piece the same way.
6. Spoon the filling in a thick line down the length of each dough sheet, leaving a border. Fold the dough over the filling, press firmly to seal, then cut into large parcels. Pinch the edges well so they do not open in the broth.
7. Bring the beef stock to a gentle simmer in a large pot and taste, adding a pinch more salt if needed. Lower the heat so the broth barely trembles, then slide in the dumplings in batches. Simmer for 12 to 15 minutes until the pasta is tender and the filling is cooked through.
8. Serve the maultaschen in deep bowls with plenty of hot broth. Grind over a little extra black pepper at the table if you like. Serve immediately while piping hot.

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