Swabian Maultaschen

For the dough, combine 400 g flour, 4 eggs, 60 ml water and 1 pinch of salt, and knead into a smooth, elastic dough. Cover and let rest for 60 minutes.

Blanch the spinach for 1–2 minutes, cool, squeeze out well and chop finely. Cut the stale bread roll into cubes, pour over 100 ml hot water and let soak for 5 minutes, then squeeze out thoroughly.

Finely chop the onion for the filling. Mix the pork-and-beef mince, the veal sausage meat, the spinach, the squeezed-out bread, the onion and 2 eggs. Season with salt, black pepper and nutmeg.

Roll out the dough on a lightly floured surface into a long, thin rectangular sheet. Spread the filling evenly over it, leaving a 2 cm border free along the top edge.

Brush the top edge with 1 beaten egg, fold the sheet upward twice, press the seam firmly to seal, and cut into rectangular Maultaschen weighing about 100 g each.

Bring 1500 ml meat broth to a gentle simmer, add the Maultaschen in batches and cook for 10–12 minutes without letting it boil hard, until they float to the surface.

For serving, slice the second onion into thin rings and fry slowly in 1 tbsp oil until golden.

Serve the Maultaschen in the hot broth topped with the golden fried onions.