Sounds a lot like Dim Sum....................
Schwäbische Maultaschen
For Cooking:
1-2 quarts beef broth
Noodle Dough:
2 2/3 c. all purpose flour
1/2 tsp. salt
2 eggs
1 T. oil
3 T. water
Mix flour with salt, eggs, oil and just enough
water to make a smooth dough. Knead for 5-10
minutes, until satin-y. Form dough into a ball,
oil surface, wrap in plastic wrap and let rest
for at least an hour.
Meat Filling:
2-3 slices bacon
1/2 onion, chopped
1 clove garlic
1 hard roll
5 oz. frozen spinach (1/2 package), thawed, squeezed dry
2 T. fresh or 1 tsp. dried parsley
1 T. spicy mustard
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp. nutmeg
1/2 lb hamburger
1 egg
1/4 tsp. salt
Fresh ground pepper
Cook bacon and remove from pan. Sauté onions and garlic
in bacon drippings until translucent. Brown hamburger.
Add other filling ingredients and put through a meat
grinder.
Roll out half of dough to 1/8 inch thickness or thinner.
You should have a sheet about 12 inches by 18 inches. Cut
dough with knife to make a dozen rectangles. Place one
tablespoon filling on each rectangle. Fold rectangle over
and pinch sides to close with fork. An egg yolk mixed
with a little water can be brushed on the inside edges
for a tighter seal.
Bring broth to a simmer and place 1/3 of the Maultaschen
in the broth. Cook for 15 - 20 minutes. Remove and drain.
Keep warm if not serving immediately. Repeat with the rest
of the Maultaschen.
Serve in bowl with some broth and sprinkled with chives
and/or parsley.
Leftover cooked Maultaschen can be sliced and cooked with
scrambled eggs.