Maultaschen are pockets of noodle dough similar to ravioli that are stuffed with various fillings such as spinach, meat or cheese. This recipe is from the Baden-Wuerttemberg region of Germany.
- Mix the flour, salt, 5 eggs and a little water (teaspoon by teaspoon) into a dough. Knead well until smooth using the dough attachment of an electric mixer. Wrap the dough in plastic wrap and allow to stand in a cool place for one hour.
- Roll the dough on a floured surface to the thickness of a knife blade and allow to dry.
- Blanch the spinach, chop finely and mix together with the ground beef, egg, parsley,bread crumbs and chopped onion. Season with salt, pepper and nutmeg.
- Cut the dough into 4 x 4 inch squares. Brush the edges with beaten egg whites. Divide the meat and spinach mixture between the dough squares and fold them into triangles, pressing the edges together to seal them.
- Place the Maultaschen into simmering water and boil until they float to the surface. Remove them with a slotted spoon and drain.
- Cut the 5 onions into rings and fry in butter until golden brown. Place the Maultaschen on warmed plates and sprinkle the onions on top.