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🍽️ Juicy Wild Maultaschen with Fresh Spinach

466 kcal · 30 min · 4 servings

Ingredients

• 150 g flour
• 1 egg
• 1 tsp olive oil
• 30 ml water
• 0.5 tsp salt
• 150 g game meat (finely chopped / ground through a meat grinder)
• 80 g fresh spinach
• 3 bay leaves
• salt
• pepper
• 0.67 beaten egg
• 0.3 beaten egg (for brushing)
• 2 l broth

Instructions

1. 1. Pour the flour into a large, shallow bowl.
2. 2. Make a well in the center of the flour.
3. 3. Add the egg, oil, water, and salt into the well.
4. 4. Knead the ingredients by hand until you have a smooth dough.
5. 5. The dough is ready when it releases smoothly from the sides of the bowl.
6. 6. Wrap the dough in plastic wrap.
7. 7. Let the dough rest for a while.
8. 8. Thoroughly wash the fresh spinach.
9. 9. Dry the spinach.
10. 10. Finely chop the spinach.
11. 11. Take the game meat and finely chop the bay leaf.
12. 12. Mix the spinach with the game meat, bay leaf, and spices.
13. 13. Knead the filling thoroughly.
14. 14. Stir the egg into the filling.
15. 15. Roll out the dough thinly until it is the size of a baking sheet.
16. 16. Cut the dough in half lengthwise down the middle.
17. 17. Brush the dough surfaces with the remaining egg.
18. 18. Spread half of the filling thinly over two-thirds of the first dough surface.
19. 19. Roll the dough up flat so that the free pasta surface forms the edge.
20. 20. Repeat this with the second dough surface and the remaining filling.
21. 21. Press the rolls into five equal parts each using the handle of a cooking spoon.
22. 22. Press the edges of the maultaschen firmly so they are well sealed.
23. 23. Bring 2 liters of broth to a boil.
24. 24. Let the maultaschen cook in the broth for approx. 12 minutes.
25. 25. Avoid vigorous boiling during this process.
26. 26. Sprinkle the finished soup with some parsley.

Nutrition per serving

• kcal: 466
• Protein: 33 g · Fett/Fat: 11 g · Carbs: 57 g