Maultaschen

Method

Make a dough with flour, eggs, salt and water, kneading until smooth and elastic, then rest for 30 minutes. Meanwhile, prepare the filling by cooking the diced onion until soft, then combining with minced pork, beef, spinach, breadcrumbs, parmesan and egg yolk, seasoning well with salt and pepper. Roll the dough very thin on a floured surface and cut into 10 cm squares. Place a spoonful of filling on each square, then fold into a triangle and press the edges firmly to seal, ensuring no air pockets remain. Bring the beef stock to a gentle boil in a large pot and carefully add the maultaschen in batches, simmering for 8-10 minutes until they float and rise to the surface. Serve in bowls with some of the hot broth, topped with melted butter and a sprinkle of grated cheese or crispy fried onions.