Maultaschen (Swabian Filled Pasta Pockets)

Method

1. 1
   • wheat flour 300 g
   • egg 3
   • vegetable oil 1 tbsp
   • salt 1 tsp

   Knead and rest the dough — Mound the flour on the worktop, make a well and add 2 of the eggs, the oil, half the salt and 3 tbsp water. Knead for a full 10 minutes until the dough is smooth, elastic and no longer sticky. Wrap and rest for 30 minutes.

   ⏱30 min
2. 2
   • spinach 200 g

   Wilt and squeeze the spinach — Wilt the spinach in a dry pan for 2 minutes, tip it into a sieve and press out every drop of water once cool, then chop it finely. Wet filling is what makes the pockets burst.

3. 3
   • egg 3
   • salt 1 tsp
   • ground pork 250 g
   • spinach 200 g
   • onion 2
   • breadcrumbs 40 g
   • ground nutmeg ½ tsp
   • fresh parsley 3 tbsp
   • black pepper 1 tsp
   • butter 50 g

   Mix the pork filling — Soften half the onion in 10 g of the butter, then mix it with the pork, spinach, breadcrumbs, the remaining egg, the nutmeg, parsley, remaining salt and the pepper. The filling should hold its shape on a spoon.

4. 4

   Fill, seal and cut — Roll the dough out paper-thin into two long sheets. Spoon the filling in a line down one half of each sheet, brush the edges with water, fold the dough over, press out all the air from the middle outwards and seal. Cut into 8 cm squares and crimp the edges with a fork.

5. 5
   • beef stock 1¼ l

   Poach in the stock — Bring the stock to a bare simmer in a wide pan. Slide the Maultaschen in a few at a time and poach for 12 minutes, keeping the surface barely trembling — a rolling boil will split them open.

   ⏱12 min
6. 6
   • onion 2
   • butter 50 g

   Fry the buttered onions — Meanwhile fry the remaining onion in the rest of the butter over medium-low heat for about 8 minutes, until deep golden and sweet at the edges.

   ⏱8 min
7. 7
   • onion 2
   • fresh parsley 3 tbsp

   Serve in the broth — Serve two or three Maultaschen per person in a deep bowl with a ladle of the poaching broth, topped with the buttered onions and a little more parsley.