Swabian pockets in broth

For the dough: 400 g flour; 4 eggs; OK. 4 tablespoons of water; 1 teaspoon of salt.
For minced meat: 250 g finely chopped fresh spinach or 200 g frozen spinach; 50 g bacon; 2 onions; 1 stale bun; 1 bunch of parsley; 125 g of chopped beef and minced sausage; 1 egg; salt; pepper; nutmeg. In addition: 1.5 liters of meat broth (instant or homemade); 2 onions; 2 tablespoons butter or margarine 1 bunch of green onions; ground spices and garlic seasoning for sprinkling.

1. Knead a homogeneous dough from flour, eggs, water and salt. Pull and squeeze the dough until it becomes elastic. After that, leave for half an hour to proof.

2. For minced meat, sort out the spinach, wash, remove the stems and wet leaves, simmer a little in a saucepan over low heat in your own juice. Then dry and chop very finely. Defrost frozen spinach.

3. Cut bacon and peeled onions into small cubes. Dissolve bacon, fry the onion until yellow. Soak buns in cold water, squeeze well and crush. Wash the parsley, shake off the water and chop. All ingredients, including the egg, mix well, sprinkle with salt, pepper and nutmeg.

4. Roll out the dough on a floured surface into 2 equal layers. Put 1 teaspoon of minced meat on top of the dough at intervals of 5 cm. Grease the dough with water between the minced meat.
Cover with a second layer, squeeze the dough tightly between the minced meat with a spoon handle. Use the wheel to cut the squares.

Or: first cut out the squares, then the triangles, stuff and fold the triangles.

5. Boil the pockets in portions in meat broth or salted water over low heat for 10 minutes.

6. At this time, peel the onions, cut into rings, simmer in butter until they are yellow. Wash green onions and chop finely.

7. Put the pockets together with the broth in preheated deep bowls, sprinkle with onions and green onions. At the table, everyone, at will, season their portion with ready-made spices.

Recommendation: if you are short on time, buy ready-made pockets or prepare them the day before serving. If pockets remain, fry them in butter until golden yellow and serve with juicy potato salad.