Maultaschen

• 200g ounces flour
• 1 egg
• 100g spinach
• 20g leek
• 1 tablespoon parsley
• 1 tablespoon butter
• 200g ground meat (various meat of your choice)
• 50g bacon
• 1 egg
• 1/2 bread roll
• 3/4 liter broth

1. For the dough:rnWhisk the egg then add the flour and one or two tbsp. water. Knead the dough for 5-10 minutes by hand and add some flour if too sticky. Form a ball, wrap in a clean towel and let it rest for about an hour or more.
2. For the fillingrnBoil the spinach with some water. Set asidernSlice the onion, the leek and the parsley.rnMelt some butter or oil in a skillet and fry the bacon and the onion. Add the leek, then the minced meat.rnGently moisten the bread roll with some water and press dry. Combine the bread roll, the meat mixture and spinach in a bowl or food processor. Then fold in the egg and season well with salt and pepper.
3. Make the Maultaschen:rnOn floured board, roll out the dough into several thin rectangular sheets (1 mm or less), same size. With a tablespoon, place one tablespoon of the meat filling on each rectangle. Fold rectangle over and press sides to close them well (you can brush between the pockets with water "glue" top and bottom together). The Maultaschen should look like big raviolis.
4. Cooking the MaultaschenrnBring broth to a summer and place each Maultaschen in the broth for approx.. 15 minutes. Do this one Maultaschen at a time. Remove, drain, and keep warm.

flour, egg, spinach, leek, parsley, butter, ground meat, bacon, egg, bread roll, liter broth

Taken from food52.com/recipes/20303-maultaschen (may not work)