1. If using fresh spinach, bring a pot of water to a boil. 2. Drop in the spinach and blanch for 1-2 minutes. Drain in a colander and squeeze as much liquid out as possible. 3. If using frozen spinach, simply thaw and squeeze out the liquid in a colander. 4. Chop finely. 5. Heat the butter or oil in a sauté pan and sauté the onions over medium heat till translucent. 6. Add the ground beef and sauté till just cooked through. 7. Drain excess oil and allow to cool. 8. Mix the spinach and ground beef mixture together in a bowl. 9. Drain the bread and squeeze dry. 10. Crumble in the bread, mix well, and season to taste with nutmeg and salt and pepper. 11. Add 3-4 eggs and mix or knead to form a paste. 12. Add 1-2 tsps of the stuffing to each wonton wrapper, moisten the edges with a little of the egg-water mixture, and fold in half. 13. Press down on edges to seal. 14. Cook for 8-10 minutes in rapidly boiling, salted water. 15. Drain and serve with a little beef or chicken broth, in soups, or topped with bread crumbs toasted in melted butter. 16. VARIATIONS: 17. Use different types of bread for different flavors: rye, whole wheat, or stale rolls. 18. Substitute ground chicken or lamb for the ground beef. A. 19. Add a little minced ham or sausages for extra flavor. 20. Kräutermaultaschen (Herb maultaschen): substitute 1 bunch minced parsley and 1 bunch minced chives or scallions for half the spinach. ---------------------------------------------------------------------------
Nutrition
Ingredients
