5ouncesspinachfrozen - thawed, squeezed dry, and chopped
1ouncebreadday-old French - about 1 thick slice, crust removed
1large egg
2tbspparsleychopped
1tbspspicy mustard
1/4tspdried thyme
1/4tspdried marjoram
1/4ttspsalt
1pinchground black pepper
Instructions
Prepare the Dough:
a. In a mixing bowl, combine 2 2/3 cups of all-purpose flour with 1/2 teaspoon of salt.
b. Make a well in the center and add 2 large eggs and 1 tablespoon of oil.
c. Gradually add 3 to 5 tablespoons of water while mixing until the dough forms.
d. Knead the dough until it becomes smooth and elastic.
Prepare the Filling:
a. In a skillet, cook 3 slices of chopped bacon until crispy.
b. Add 1/2 medium chopped onion and 1 clove of chopped garlic to the skillet, sauté until translucent.
c. Add 8 ounces of ground beef and cook until browned, breaking it into small pieces.
d. In a separate bowl, combine the cooked meat mixture with 5 ounces of thawed, squeezed dry, and chopped frozen spinach.
e. Add 1 ounce of day-old French bread (crust removed) and crumble it into the mixture.
f. Mix in 1 large egg, 2 tablespoons of chopped parsley, 1 tablespoon of spicy mustard, 1/4 teaspoon of dried thyme, 1/4 teaspoon of dried marjoram, 1/4 teaspoon of salt, and a pinch of ground black pepper.
Roll Out the Dough:
a. On a lightly floured surface, roll out the dough thinly.
b. Cut the dough into squares or rectangles of your desired size.
Fill and Shape the Maultaschen:
a. Place a portion of the prepared filling onto each dough square or rectangle.
b. Carefully fold the dough over the filling to create a pocket.
c. Seal the edges of the dough firmly to enclose the filling completely.
Cook the Maultaschen:
a. Bring a large pot of salted water to a boil.
b. Add the prepared Maultaschen to the boiling water.
c. Cook them until they float to the surface, which usually takes about 5-7 minutes.
Notes
Ensure the dough is rolled out thin for better texture.Seal the Maultaschen edges securely to prevent filling leakage.Use a sharp knife for precise cutting of the dough.Boil Maultaschen in batches for even cooking.Keep the dough covered to prevent drying while assembling.Experiment with different fillings for variety.Freeze extra Maultaschen for later use.