Maultaschen in Broth

Ingredients

• 2 cups all-purpose flour
• 2 eggs
• 1/4 cup water
• 1/2 tsp salt
• 1/2 lb ground beef
• 1/4 lb ground pork or bratwurst meat removed from casing
• 8 oz spinach, wilted and squeezed dry, chopped
• 1 small onion, finely diced and sautéed
• 1/2 cup fresh breadcrumbs
• 1 egg
• 1/4 tsp ground nutmeg
• 2 tbsp chopped parsley
• Salt and pepper to taste
• 6 cups good beef broth
• 2 tbsp chopped chives

Before you cook

• Combine the flour, 2 eggs, water, and salt into a firm dough, knead for 8 minutes until smooth, then wrap and rest for 30 minutes.
• Wilt the spinach, squeeze out all the liquid, and chop it finely.
• Dice and sauté the onion until soft and let it cool.

Steps

1. Mix the ground beef, ground pork, chopped spinach, sautéed onion, breadcrumbs, remaining egg, nutmeg, and parsley into a well-combined filling, seasoning generously with salt and pepper.
2. Roll the pasta dough out on a floured surface into a thin, large rectangle.
3. Spread the filling in an even line along one long edge, leaving a 1-inch border.
4. Fold the dough over the filling to enclose it, pressing out any air pockets and sealing the long edge firmly.
5. Cut crosswise into individual dumplings about 4 inches long, pinching the ends of each to seal.
6. Bring a large pot of salted water to a gentle simmer.
7. Lower the dumplings in carefully and poach for 15 minutes until they float and the dough is cooked through.
8. Meanwhile, bring the beef broth to a simmer in a separate pot.
9. Lift the cooked dumplings out with a slotted spoon and slice each one into 1-inch pieces.
10. Divide the sliced dumplings among bowls and ladle the hot broth over them.
11. Scatter the chives on top and serve immediately.