Maultaschen

1. 1
   prep · ~40 min

   Prepare the dough.

   1.Place 2 cups of all-purpose flour in a large bowl with a pinch of salt and make a well in the center.

   2.Crack 3 eggs into the well and add 2 tablespoons of water.

   3.Mix with a fork, gradually incorporating the flour from the edges until a shaggy dough forms.

   4.Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   5.Wrap in plastic wrap and rest for 30 minutes at room temperature.

   TIPLetting the dough rest relaxes the gluten and makes rolling paper-thin sheets much easier.
2. 2
   saute · ~10 min

   Make the filling.

   1.Heat 1 tablespoon oil in a skillet over medium heat.

   2.Add the chopped onion and cook until translucent, about 3-4 minutes.

   3.Add the minced garlic and sauté for 30 seconds until fragrant.

   4.Add the squeezed, thawed spinach and cook for 1 minute to remove any remaining moisture.

   5.Transfer the onion-spinach mixture to a mixing bowl and let cool completely.

   6.Once cool, add the ground beef, 1 beaten egg, breadcrumbs, parsley, salt, black pepper, and ground nutmeg.

   7.Mix everything together thoroughly with your hands until well combined.

   TIPMake sure the onion-spinach mixture is completely cool before adding the raw meat to avoid partially cooking it.
3. 3
   prep · ~20 min

   Roll and fill the dough.

   1.Divide the rested dough into 4 equal pieces. Keep the pieces you aren't working with covered.

   2.On a floured surface, roll one piece of dough into a very thin rectangle, roughly 12 by 6 inches.

   3.Place generous teaspoons of the filling mixture in a row along the bottom half of the rectangle, leaving about 2 inches between each mound.

   4.Whisk the remaining egg with a splash of water to create an egg wash. Lightly brush the dough between and around the filling mounds.

   5.Fold the top half of the dough over the filling. Press down firmly around each mound to seal and remove any air pockets.

   6.Use a pastry cutter or knife to cut between the mounds, creating individual rectangular Maultaschen.

   7.Press the edges with a fork to ensure a tight seal.

   8.Repeat with the remaining dough pieces and filling.
4. 4
   boil · ~12 min

   Simmer the Maultaschen.

   1.Bring a large pot of salted water to a gentle boil.

   2.Carefully slide the Maultaschen into the simmering water in batches, being careful not to overcrowd the pot.

   3.Reduce the heat and simmer gently for 10-12 minutes. The Maultaschen will float to the surface when they are done.

   4.Remove with a slotted spoon and drain well.

   TIPA gentle simmer is key — a rolling boil can cause the delicate dough parcels to burst open.
5. 5
   fry · ~6 min

   Pan-fry the Maultaschen.

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

   2.Add the boiled Maultaschen in a single layer.

   3.Fry for 2-3 minutes per side until golden brown and slightly crisp.
6. 6
   serve

   Serve hot.

   Plate the Maultaschen and serve immediately. Traditionally enjoyed in a bowl of warm beef broth or simply with the pan butter drizzled on top and a side of potato salad.

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