Oma Reich's Maultaschen - Addicting German Stuffed Dumplings

This is my great grandmothers recipe that has been passed down. She was from Grodtiz, Saxony, Germany. We love to freeze these dumplings, and serve them typically in a chicken broth.....We just love them!!

• Ready In: 37 mins
• Yields: 35 Dumplings

Ingredients

• Filling

• 1  cup parsley, chopped
• 10  ounces frozen chopped spinach
• 1  medium onion, chopped
• 2  tablespoons  oil or 2  tablespoons  Crisco
• 1  small  handful oatmeal
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 4  extra large eggs
• 2  lbs ground beef, round or 2  lbs  chuck

• Dough

• 4  eggs
• 1⁄2 cup water
• 1  teaspoon salt
• 1  cup flour (extra if needed)

Directions

1. Bring oil and spinach to low.
2. Add onion, parsley, oatmeal, salt and pepper.
3. Simmer for 10 min, and let cool in fridge.
4. After spinach mixture is cool add two pounds of ground chuck or round and the 4 eggs.
5. Return mixture to fridge until ready.
6. Make the dough:
7. Combine water salt and eggs.
8. Add 1+cup of flower until at "perfect" consistency.
9. Divide into three balls, Roll out one at a time to about 1/16th inch thick.
10. Place about 1inch balls onto rolled out dough and for rectangular ravioli shaped dumplings. Roll and use fork to crimp the ends. Dumpling ending at about two inches long. (feel free to be creative on the shape).
11. Boil slowly for 12 minutes.
12. Serve in chicken broth, or freeze for later.