Maultaschen

1 ½ pounds fresh pasta sheets , cut into approx 3 ½ x 3 ½ inch squares

OR 52 wonton wrappers , look for ones that contain egg in the ingredients (this is quicker, easier and tastes exactly the same *see blog post for more info)

½ pound ground pork (see note about grinding your own meat)

½ pound ground beef (see note about grinding your own meat)

1 ¼ teaspoons salt

½ teaspoon white pepper , freshly ground

¼ teaspoon black pepper , freshly ground

⅓ teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)

⅓ teaspoon ground ginger

⅓ teaspoon dried marjoram

¼ teaspoon mustard powder

⅛ teaspoon ground cardamom

⅛ teaspoon ground coriander

1 ½ tablespoons non-fat milk powder (a standard ingredient in sausage-making, it helps bind the meat mixture, helps the cooked meat retain moisture and enhances the flavor)

½ cup finely chopped parsley

1 tablespoon butter

1 medium yellow onion , very finely chopped

1 clove garlic , minced

1 bunch (6 to 8 ounces or 200 grams) spinach

2 large eggs

½ teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon freshly ground nutmeg

8 ounces slightly stale crusty white bread (or fresh croutons) , chopped, placed in a bowl and softened with a few tablespoons of milk (squeeze out excess milk once softened)

Directions at daringgourmet.com

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