German Maultaschen

What You'll Need

Noodle Dough:

2 2/3 c./300 grams flour (all purpose)

1/2 tsp. salt

2 eggs

1 tbsp. oil

3 tbsp. water

Meat Filling:

2-3 slices of bacon (cooked and chopped)

1/2 onion (chopped)

1 clove garlic (chopped)

1 oz./25 gram bread (day-old, or rolls, cut into cubes and sprinkled with 2 T.
water)

5 oz. spinach (frozen, 1/2 package, thawed, squeezed dry and chopped)

2 tbsp. parsley (fresh, or 1 tsp. dried parsley)

1 tbsp. spicy mustard

1/4 tsp. thyme (dried)

1/4 tsp. marjoram (dried)

 8 oz. ground round

1 egg

1/4 tsp. salt

1 pinch of pepper (fresh, ground)

For Cooking:

1-2 quarts broth (beef or other)

How to Make It
Dough:

1. Mix flour with salt, eggs, oil and just enough water to make a smooth dough.
2. Knead for 5-10 minutes, until satiny. Form dough into a ball, oil surface, wrap in
plastic wrap and let rest for at least an hour.

Filling:

1. Cook bacon and remove from pan. Saut onions and garlic in bacon drippings until
translucent.
2. Mix all filling ingredients well. If you want a finer texture, put ingredients through a
meat grinder, too.

Maultaschen:

1. Roll out 1/2 dough to 1/8 inch thickness or thinner. You should have a sheet about
12 inches by 18 inches. (You may also use a noodle roller to make flat sheets with
1/5 of dough at a time.)
2. Score dough with a knife, one time through lengthwise and five perpendicular cuts to
make 1 dozen rectangles.
3. Place one tablespoon dough on each rectangle.
4. Fold rectangle over and pinch sides to close.
5. Repeat with the other half of dough.
6. Bring broth to a simmer and place 1/3 of the Maultaschen in the broth. Cook for 15
to 20 minutes. Remove and drain. Keep warm if not serving immediately. Repeat
with the rest of the Maultaschen.
7. Serve in a bowl with some broth and sprinkled with chives and/or parsley.