Maultaschen

Instructions

1. Mix the flour, eggs, oil and a pinch of salt, then gradually add the lukewarm water until you have a soft dough.
2. Let the dough rest covered for 30 minutes.
3. Blanch the spinach, drain and finely chop it, then sauté the chopped onion in a little oil.
4. Mix the sausage meat, breadcrumbs, spinach, onion, parsley, egg and nutmeg, then season.
5. Roll the dough out very thinly into a rectangle and place spaced mounds of filling on it.
6. Cover with a second sheet of dough, seal the edges with water and cut into large rectangles.
7. Poach the Maultaschen for 10 to 12 minutes in simmering broth, without a hard boil.
8. Serve them in the hot broth, sprinkled with chives.