Fried Maultaschen

1. 1
   prep · ~2 min

   Blanch the spinach and squeeze dry.

   Blanch the spinach in boiling water for 30 seconds until wilted. Drain, rinse under cold water, and squeeze out every drop of moisture. Chop finely and set aside.

2. 2
   saute · ~12 min

   Cook the filling.

   1.Heat a skillet over medium heat and add the ground beef. Break it up and cook until browned (5-6 minutes).

   2.Add one chopped onion and the minced garlic. Cook until the onion is translucent (3-4 minutes).

   3.Stir in the blanched spinach, breadcrumbs, parsley, nutmeg, black pepper, and a pinch of salt. Cook for 2 more minutes.

   4.Remove from heat and let the filling cool completely.

   TIPCool the filling fully — warm filling will make the dough sticky and hard to seal.
3. 3
   knead · ~20 min

   Make the pasta dough.

   Mound the flour on a clean work surface and make a well in the center. Crack in the eggs, add 1 pinch of salt and the cold water. Slowly incorporate the flour into the wet ingredients with a fork, then knead by hand for 8-10 minutes until the dough is smooth and elastic. Wrap in plastic and rest for 20 minutes.

   TIPThe dough should feel firm but pliable. If it's too dry, add water 1 teaspoon at a time.
4. 4
   prep · ~5 min

   Roll out the dough.

   Divide the rested dough in half. On a lightly floured surface, roll each half into a thin rectangle about 2 mm thick. Trim the edges to make neat rectangles.

5. 5
   assemble · ~10 min

   Fill and shape the Maultaschen.

   1.Place small mounds of cooled filling (about 1 tablespoon each) along one half of the dough rectangle, spacing them 2 inches apart.

   2.Fold the other half of the dough over the filling.

   3.Press down firmly around each mound to seal and remove air pockets.

   4.Cut between the mounds with a pastry wheel or knife to create individual square pockets.

   5.Press the edges of each square with a fork to ensure a tight seal.

   TIPPress out any air before sealing — trapped air can burst the pockets during boiling.
6. 6
   boil · ~8 min

   Boil the Maultaschen.

   Bring a large pot of water to a gentle boil and add 1 teaspoon of salt. Carefully drop in the Maultaschen in batches. Once they float to the surface, simmer for 5 minutes. Remove with a slotted spoon and drain well.

   TIPDon't overcrowd the pot — boil in batches so they cook evenly.
7. 7
   fry · ~10 min

   Pan-fry until golden and crispy.

   1.Melt the butter in a large skillet over medium-high heat.

   2.Add the remaining chopped onion and sauté until soft and starting to caramelize (5-7 minutes).

   3.Add the boiled Maultaschen in a single layer.

   4.Fry for 3-4 minutes per side until the pasta is golden brown and the edges are crisp.

   TIPLet them sit undisturbed in the pan to develop a proper golden crust before flipping.
8. 8
   garnish

   Garnish with fresh parsley and serve hot.

   Transfer to plates, spoon the caramelized onions and butter from the pan over the top, and scatter with the remaining chopped parsley.

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