Maultaschen

Prepare the Dough

In a large bowl, mix the flour and salt.

Create a well in the center and add the eggs and water. Mix until the dough comes together.

Knead the dough on a lightly floured surface until smooth and elastic, about 5-7 minutes.

Cover with a damp cloth and let rest for 30 minutes.

Prepare the Filling

Heat the vegetable oil in a skillet over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Stir in the minced garlic and cook for another 1-2 minutes.

Add the ground pork and beef to the skillet, cooking until browned and fully cooked. Drain any excess fat.

In a large bowl, combine the cooked meat mixture with chopped spinach, breadcrumbs, grated Parmesan cheese, egg, nutmeg, salt, and black pepper. Mix well.

Assemble the Maultaschen

Roll out the dough on a floured surface to about 1/8-inch thickness.

Cut the dough into squares or rectangles (about 4x4 inches).

Place a spoonful of filling in the center of each square.

Fold the dough over the filling to form a rectangle or square shape, sealing the edges by pressing with a fork or your fingers.

Cook the Maultaschen

Bring a large pot of salted water to a boil.

Gently drop the Maultaschen into the boiling water and cook for about 10-15 minutes, or until they float and are cooked through.

Remove with a slotted spoon and drain.

Serve

Maultaschen can be served with a variety of accompaniments, such as sautéed onions, melted butter, or a simple broth.

They can also be pan-fried for added texture.