Maultaschen

Directions

1. For the dough: Whisk the egg then add the flour and one or two tbsp. water. Knead the dough for 5-10 minutes by hand and add some flour if too sticky. Form a ball, wrap in a clean towel and let it rest for about an hour or more.
2. For the filling Boil the spinach with some water. Set aside Slice the onion, the leek and the parsley. Melt some butter or oil in a skillet and fry the bacon and the onion. Add the leek, then the minced meat. Gently moisten the bread roll with some water and press dry. Combine the bread roll, the meat mixture and spinach in a bowl or food processor. Then fold in the egg and season well with salt and pepper.
3. Make the Maultaschen: On floured board, roll out the dough into several thin rectangular sheets (1 mm or less), same size. With a tablespoon, place one tablespoon of the meat filling on each rectangle. Fold rectangle over and press sides to close them well (you can brush between the pockets with water "glue" top and bottom together). The Maultaschen should look like big raviolis.
4. Cooking the Maultaschen Bring broth to a summer and place each Maultaschen in the broth for approx.. 15 minutes. Do this one Maultaschen at a time. Remove, drain, and keep warm.