Maultaschen – A Swabian Dumpling · Tales from the Kitchen

Method

Soak the rolls or bread in warm milk and squish them finely. Pan-fry the cut onions, parsley and bacon on high heat for a short time. Mix with the rest of the filling ingredients and the thawed spinach to a fine paste.
Lay the rolled-out pasta dough on a table covered in flour. Cut it into 10 × 15 cm (3.9 × 5.9 inch) rectangles and brush some egg white on the borders. Put the filling on the lower half and close like an envelope.
Cook in lightly boiling salt water (or stock) for 10 minutes.