How to Make German Meat Dumplings

Step 1

Mix 2 2/3 cups of flour, 1/2 teaspoon salt, 2 eggs, 1 tablespoon of oil and just enough of the 3 tablespoons water to make a smooth dough. Knead for 5 to 10 minutes, until satiny. Form dough into a ball, oil surface, wrap in plastic and let rest for at least 1 hour.

Step 2

Cook bacon and remove from pan. Sauté onions and garlic in bacon drippings until translucent. Mix together bacon, onions, garlic, bread, 5 ounces spinach, 2 tablespoons parsley, 1 tablespoon mustard, 1/4 teaspoon thyme, 1/4 teaspoon marjoram, 8 ounces beef, 1 egg, 1/4 teaspoon salt, and a pinch pepper until well combined. If you want a finer texture, put ingredients through a meat grinder, too.

Step 3

Roll out half of the dough to 1/8 inch thickness or thinner. You should have a sheet of about 12x18 inches. You also can use a noodle roller to make flat sheets with 1/5 of the dough at a time. Score the dough with a knife, one time through lengthwise and five perpendicular cuts to make 1 dozen rectangles. Place 1 tablespoon dough on each rectangle. Fold rectangle over and pinch sides to close. Repeat with the other half of dough.

Step 4

Bring broth to a simmer and place 1/3 of the maultaschen in the broth. Cook for 15 to 20 minutes. Remove and drain. Keep warm if not serving immediately. Repeat with the rest of the maultaschen. Serve in a bowl with some broth and sprinkle with chives and parsley.