Making the dough

• Mix the flour with the three eggs, the tablespoon of oil and the salt.

• Use a mixer to knead it into a dough.
• Cover a surface with some flour and continue with kneading the dough but now with your hands until it is smooth.
• Let the dough rest for 40 minutes.
• Roll half the dough with a rolling pin. If you have a pasta machine, roll the dough from wide to thin until you can almost look through it. If you don't have a pasta machine, just keep rolling the dough until it is very thin.
• Cut the dough into 4 x4 inch squares.
• Put some filling in the middle of the squares.

Spinach Filling

• Wash the spinach and cut it into a smaller size.
• Cut the garlic and onions into small cubes.
• Heat some oil in a souace large sauce pan and add the onions and garlic. Sauté for a minute.
• Add the spinach, stir and cover with a lid. Let cook at medium heat for 3 minutes.
• Spice with salt, pepper and nutmeg, then let the mass cool a little.
• Add the egg yolk to the spinach and stir.
• Use this to fill the Maultaschen.

Meat Filling

• Finely cut the onion and fry with the oil it in a pan.
• In a bowl mix the ground beef with the egg, egg yolk, and parsley.
• Season with salt and pepper.
• Add the mix to the pan with the onions and fry until cooked through.
• Use as a filling for the maultaschen.

Making the Maultaschen

• Stirr the egg white of an egg with a fork.
• Add the filling to the middle of a dough square.
• Brush some egg white along the rim of the dough.
• Flip the dough to a triangle (see video).
• Use a fork to press the dough together.
• In a large pot bring the broth to a boil.
• Optional: Add some soup vegetables.
• Add some of the Maultaschen and let cook for about 15 minutes.
• Serve the Maultaschen either with some of the soup or fry them in a little butter and serve them with some fried onions.
• If you have cooked Maultaschen as a leftover, you can easily freeze them. Thaw them and reheat them in broth.