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German pork and spinach dumplings (6-8 Servings)

Pasta: 3 eggs 4 tablespoons water 1 teaspoon salt 4 cups flour Filling: 1 pound spinach, cooked, chopped, and drained 1 cup cooked ground pork 1 onion, grated 4 slices white bread with crust 1/2 cup milk or water salt and pepper to taste pinch nutmeg 4 eggs 1 egg yolk beaten with 1 teaspoon water To Serve: Broth (chicken, beef or bone broth) Chopped fresh parsley or chives Toasted bread crumbs

1 In a medium bowl, beat together the 3 eggs with the water and salt.

2 In the bowl of a large food processor fitted with a dough blade, add flour. Add beaten egg mixture and process until a smooth dough forms. If too sticky, add a little flour. If too dry, add a little water.

3 In a large bowl, combine spinach, pork, and grated onion.

4 In a medium bowl, soak the 4 bread slices in milk or water for about 3 minutes. Squeeze out the liquid and crumble into the filling mixture. Stir in the 4 eggs until well blended.

5 Use a pasta machine or rolling pin to roll the pasta dough into thin sheets. Cut the sheets into 3 inch squares. Place a rounded tablespoon of filling into the center of each square. Use your finger to slightly moisten the edges with the egg yolk beaten in 1 teaspoon water. Fold the square to enclose the filling, pressing firmly to seal. Continue until all filling or pasta has been used.

6 At this point, the maultaschen can be frozen in a single layer on a cookie sheet.

7 To cook, boil maultaschen (a few at a time to not overcrowd) for 10 minutes, until heated through. Serve in broth sprinkled with fresh herbs and toasted breadcrumbs.

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