Swabian Maultaschen with Spinach in Broth
Swabian Maultaschen with a savory spinach and bread roll filling, served in hot broth with golden caramelized onions. A hearty regional classic that still sits light in the stomach.
By yumbelo · 4 servings · 90 minutes
Ingredients
- 300 g Wheat flour
- 3 pc Eggs
- 1 tbsp Cooking oil
- 60 ml Water
- 1 pinch Salt
- 400 g Fresh leaf spinach
- 2 pc Onions
- 40 g Butter
- 2 pc Stale white bread rolls
- 1 pc Egg
- 40 g Parmesan, grated
- 1 pinch Nutmeg
- 1 pinch Pepper
- 1 pc Vegetable stock cube
- 1500 ml Water
- 1 bunch Chives
Method
- Knead the flour, eggs, cooking oil, water and salt into a smooth dough, wrap it in cling film and let it rest for about 30 minutes.
- Wash the spinach, blanch it briefly in boiling water, refresh it in cold water, squeeze it out well and chop finely.
- Finely dice one onion and sweat it in 20 g butter until translucent.
- Cut the white bread rolls into small cubes, add them to the onion and fry until golden yellow.
- Stir the spinach, egg and Parmesan into the bread mixture, season with salt, pepper and nutmeg and let it cool.
- Roll out the dough as thinly as possible and cut it into squares of about 10 cm.
- Place about one tablespoon of filling on each square, brush the edges with water, fold over and press the edges firmly together.
- Dissolve the vegetable stock cube in 1.5 l water and bring the broth to a boil.
- Cook the Maultaschen in gently simmering salted water for about 8 to 10 minutes, until they float to the top.
- Cut the second onion into fine rings and fry them until golden brown in the remaining butter.
- Finely snip the chives.
- Pour hot broth over the Maultaschen in deep plates, sprinkle with the onion mixture and chives, and serve immediately.