Zubereitung

1. 1

   Knead the flour with the three eggs, the salt and the water into a smooth, firm pasta dough. Wrap the dough in cling film and leave it to rest at room temperature.

2. 2

   Pick over the spinach, wash it thoroughly and let it collapse briefly in bubbling water. Refresh it immediately in cold water, squeeze it out very well and chop it finely.

3. 3

   Cut the stale bread roll into thin slices and soak them in the milk.

4. 4

   Peel the onion, dice it finely and sweat it in the butter or margarine until translucent, then leave it to cool.

5. 5

   Squeeze the bread roll out well and knead it with the minced meat, the sausage meat, the egg, the spinach, the sweated onion and the chopped parsley into an even mixture. Season the filling generously with salt, pepper and nutmeg.

6. 6

   Roll the dough out very thinly on a floured work surface and cut it into strips about 10 cm wide.

7. 7

   Pipe the filling in a line along the lower half of each strip, brush the free edges of dough with water, fold the upper half over and press the edge down firmly.

8. 8

   Mark off parcels 6–8 cm wide with the handle of a wooden spoon and cut the Maultaschen apart at these points.

9. 9

   Bring plenty of salted water to the boil in a wide pan and let it barely simmer so that the parcels do not burst. Steep the Maultaschen in it until the dough is cooked and the filling of minced meat and sausage meat is cooked right through.

10. 10

    Heat the beef stock. Lift the Maultaschen out with a slotted spoon, let them drain, put them into warmed plates, pour the hot stock over them and scatter with the chives.