Maultaschen caseros con espinacas y carne picada

Ingredientes

• 300 g flour (type 00 or plain/all-purpose flour)
• 3 eggs (M)
• 2 tablespoons water
• 1 pinch of salt (for the dough)
• 400 g mixed minced meat
• 200 g frozen spinach (thawed and well squeezed)
• 1 onion (for the filling)
• 2 onions (for frying)
• 1 egg (for the filling)
• 2 tablespoons breadcrumbs
• 1 teaspoon dried marjoram
• Nutmeg (freshly grated)
• Salt and pepper to taste
• 1.5 liters beef stock
• 40 g butter
• Splash of sunflower oil
• Fresh chives (for garnish)

Preparación

1. 1

   Make the pasta dough: combine 300 g flour with 3 eggs, a pinch of salt and 2 tablespoons of water until a smooth dough forms. Knead the dough by hand for 8 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.Make the filling: heat a splash of oil in a frying pan over medium heat. Sauté 1 finely chopped onion until translucent, add 400 g mixed minced meat and cook, breaking it up. Add 200 g well-squeezed, finely chopped frozen spinach and briefly cook together. Season with salt, pepper, nutmeg and 1 teaspoon dried marjoram. Let the filling cool.Add 2 tablespoons of breadcrumbs and 1 egg to the cooled filling. Mix well and taste to check the seasoning.Roll the dough out on a lightly floured surface until thin, to an approximately rectangular sheet about 2 mm thick. Place small mounds of filling (about 1 tablespoon each) at regular intervals over half of the dough sheet, leaving about 5 cm between each mound.Fold the other half of the dough over the filling. Press the dough firmly around each mound so no air is trapped. Cut the Maultaschen out with a pizza cutter or knife into rectangular or square portions of roughly 8 x 8 cm. Press the edges extra firmly with a fork.Bring a large pan with 1.5 liters of beef stock to a boil. Reduce the heat so the stock is gently simmering. Cook the Maultaschen in batches for 8 to 10 minutes in the stock until cooked through and they float to the surface. Carefully lift them out with a slotted spoon.Heat a large frying pan over medium heat and melt 40 g butter. Slowly fry 2 onions, sliced into rings, until golden brown. Add the cooked Maultaschen and fry them for 2 to 3 minutes on each side until lightly golden.Divide the Maultaschen among deep plates. Spoon the fried onions over them, sprinkle with fresh chives and serve immediately. A green salad or a bowl of clear stock on the side completes the meal.