Maultaschen

Ingredients

• •2.5 cups flour
• •3 eggs, divided
• •2 tbsp vegetable oil
• •Pinch of salt, plus water as needed
• •1/2 lb ground pork
• •1/2 lb smoked bacon or ham, finely chopped
• •10 oz spinach, blanched and chopped
• •1 onion, minced
• •1/2 cup breadcrumbs
• •1/4 tsp nutmeg
• •2 tbsp chopped parsley
• •4 cups beef broth, for poaching and serving

Steps

1. 1.Beat 2 of the eggs with the oil, then gradually work in the flour and a pinch of salt, adding water as needed, and knead until smooth and elastic, about 8-10 minutes; wrap and rest for 30 minutes.
2. 2.Mix the ground pork, chopped bacon, blanched spinach, onion, breadcrumbs, remaining egg, nutmeg, parsley, salt, and pepper into a cohesive filling.
3. 3.Roll the dough into a thin sheet, about 1/4 inch thick, and cut into rectangles roughly 2.5 by 3.5 inches.
4. 4.Spread filling on one rectangle, leaving a small border, wet the edges with water, top with a second rectangle, and press the edges firmly to seal - Maultaschen use much less dough and far more filling than Italian ravioli.
5. 5.Poach the maultaschen in gently simmering salted water or beef broth for 15-18 minutes until they float and the dough is cooked through.
6. 6.Serve either in a bowl of the hot broth as a soup, or sliced and pan-fried in butter with onions until golden.