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!!
After spinach mixture is cool add two pounds of ground chuck or round and the 4 eggs.
Return mixture to fridge until ready.
Make the dough:
Combine water salt and eggs.
Add 1+cup of flower until at "perfect" consistency.
Divide into three balls, Roll out one at a time to about 1/16th inch thick.
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).