Swabian meat pockets (Maultaschen)

1. Knead the flour with the eggs and a pinch of salt into a smooth, elastic dough, then cover and rest it for 30 minutes.

2. Blanch the spinach, squeeze it out and chop it; finely chop the onion and sauté it until translucent.

3. Combine the soaked, squeezed roll with the minced meat, the spinach, the onion and one egg, and season with salt, pepper and nutmeg.

4. Roll the dough out thinly, place small mounds of filling on one half, then cover with the other half and press down between the mounds.

5. Cut the dough into pillows of about 8×8 cm along the filling and press the edges firmly together.

6. Cook the meat pockets in lightly salted simmering water for about 12-15 minutes and serve with fried onions or in a clear broth.

Tip: In Swabian tradition it was a Lenten dish - hence the joking name "Herrgottsbescheißerle" (little God-cheaters), because the meat is "hidden" inside the dough.