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