German Maultaschen (Swabian Ravioli)
A recipe for meat-filled dumplings topped with crisp-fried onions
- For the Dough:
- 3 2/3 cups all-purpose flour, plus more for work surface
- 1/3 cup semolina flour
- 5 large eggs
- 1 teaspoon vegetable oil
- For the Filling:
- 3/4 cup chopped onion
- 1 tablespoon canola oil
- 3/4 pound ground veal
- 3/4 pound lean ground beef
- 3/4 pound ground pork
- 1/4 pound bacon, finely chopped
- 1/2 cup finely chopped flat-leaf parsley
- 2 cups finely chopped baby spinach
- 1/4 cup heavy cream
- 4 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon ground nutmeg
- For Serving:
- 1 1/2 quarts beef broth
- 2 tablespoons chopped fresh chives
- Deep-fried onions homemade or canned)
Adapted from wsj.com
In a bowl, mix all ingredients. Turn out onto a floured work surface and knead dough until firm and smooth. Wrap dough in a damp dishcloth and refrigerate at least 2 hours.
In a medium skillet, lightly fry onion in oil. Transfer cooked onions to a large bowl, add remaining ingredients and mix until thoroughly combined.
On a floured work surface, roll out chilled dough into a thin rectangular sheet of 24 by 8 inches. Use a pastry wheel or knife to cut rectangle in half lengthwise to make two long, thin rectangles. Spoon out meat filling, one heaping tablespoon at a time, onto one long strip of dough at 2-inch intervals. Place remaining dough strip on top, pressing down firmly around heaps of meat filling to seal. Use pastry wheel or knife to cut dough into square dumplings.
Cook Broth and Dumplings:
Bring beef broth to a simmer in a stock pot over medium heat. Transfer dumplings to simmering broth. Cook until dumplings float and are al dente, soft but firm, 15 minutes.
To serve, ladle broth into soup bowls, then add 2 dumplings to each bowl. Garnish with chives and fried onions.