Maultaschen, the classic pastry of southwestern Germany, is made by filling thinly rolled-out dough with a mixture of spinach, ground meat, and herbs, then sealing it into squares. It's boiled, lightly sautéed in butter, and served hot.
Knead the flour, egg, and salt into a smooth dough; cover it and let rest for 30 minutes.
Thoroughly mix the chopped spinach, ground beef, onion, and parsley with salt and black pepper to prepare the filling.
Roll out the dough thinly and cut into squares, place filling in the center of each square, and press the edges firmly to seal.
Boil the pouches in gently simmering water for 10-12 minutes; once they float to the surface, drain and transfer to a serving plate.
Lightly sauté the boiled pouches in butter and serve hot, garnished with fried onion.
Important: Press the edges firmly when sealing the squares, otherwise the filling may leak out during boiling. Caution: Don't let the water come to a full boil while boiling; keep it at a gentle simmer so the dough doesn't fall apart. Allergen: contains wheat (gluten), egg and dairy products.
If you prepare it the day before and let it sit in the refrigerator, the next day you only need to boil and sauté it in butter, and the flavor also settles in nicely.
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