Maultaschen (Swabian Beef and Spinach Dumplings)

Method

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1. 1Knead the flour, 3 eggs, salt and water into a firm, smooth dough (about 8 minutes). Wrap in cling film and rest at room temperature for 30 minutes.
2. 2Meanwhile, blanch the spinach in boiling water for 1 minute, cool in cold water, squeeze out as much liquid as you can and chop finely. Soften the onion in the butter for 5 minutes.
3. 3Mix the beef, spinach, onion, squeezed bread, 1 egg, parsley, nutmeg, salt and pepper into a smooth, paste-like filling.
4. 4Halve the dough and roll each piece on a floured surface to about 25 x 40 cm, thin enough to see your hand through it.
5. 5Spread half the filling in a thin layer over the lower half of the dough, leaving a 1 cm border. Brush the edges with egg white, fold the dough over the filling, then fold once more to make a flat roll about 3 cm wide.
6. 6Press down every 7-8 cm with the handle of a wooden spoon or the side of your hand to make sections, then cut through the marks with a sharp knife. Pinch the ends firmly closed.
7. 7Bring the broth to a gentle simmer (not a rolling boil), add the Maultaschen and cook for 10-12 minutes, until they float and the pasta is tender.
8. 8Serve in bowls with the broth and a sprinkle of chives. Leftovers are great the next day, sliced and fried in butter with onions and egg.