Ingredients
Maultaschen Dough
- 2 cups (250 grams) all purpose flour, spooned and leveled*
- ½ teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 tablespoon vegetable oil
- ¼ cup (60 ml) water
Meat and Spinach Filling
- 3.5 ounces (100 grams) baby spinach
- 3 strips (110 grams) thick-cut bacon
- 1 slice (30 grams) white bread (preferably somewhat stale)
- ½ medium yellow onion
- ½ pound (225 grams) ground pork
- ½ cup (8 grams) parsley leaves, loosely packed
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Instructions
Maultaschen Dough
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Mix together the flour and salt in a large bowl.
- Add the lightly beaten eggs, vegetable oil and water. Mix until the dough begins to form.
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Turn the dough out onto your counter and knead until smooth and elastic (about 5 minutes).
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Cover the dough and let rest at room temperature for 30 minutes.
Meat and Spinach Filling
- Blanch the spinach. Bring a pot of water to boil. Add the spinach, cook for one minute. Drain and immediately rinse under cold water. Squeeze out as much liquid as possible.
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Cook the bacon. Fry the bacon until it just begins to get crispy. Transfer to a paper towel lined plate to soak up any excess fat.
- Soften the bread. Tear the bread into small chunks and spoon a few tablespoons of milk or water over the top to soften. Let sit for several minutes then squeeze out any excess liquid.
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Place the blanched spinach, cooked bacon, softened bread and remaining filling ingredients into a food processor. Pulse until the mixture is mostly smooth and easily spreadable.
Assembly
- Divide the dough in half. Roll out half of the dough into a 16-inch (40 cm) circle. You can dust your working surface with flour if needed, but don’t overdo it – just a sprinkle should be enough.
- Use a sharp knife to cut the dough in half to get 2 semi-circles.
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Spread ¼ of the filling on each semi-circle, leaving a ¾ inch (2 cm) border untouched around the edges.
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Starting at the round end, roll or fold the maultaschen dough around the filling. Gently flatten the log.
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Use the handle of a wooden spoon or something like a chopstick to make 4 grooves resulting in 5 maultaschen. Press down to seal the maultaschen.
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Use a sharp knife to cut through the indentations.
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Repeat this process with the remaining dough.
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Bring a pot of salted water to boil. Reduce heat slightly, add the maultaschen and lightly boil 10 minutes.
Notes
Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
Freezing Maultaschen: Arrange the maultaschen on a parchment paper-lined baking sheet so they’re not touching. Place in the freezer until solid (about two hours) then transfer to a freezer safe bag or container.