Blanch the spinach for about 20 seconds, then drain.
Steam the bacon.
Chop the garlic, slice the green onion and saute both. Mince the spinach, parsley, mace and minced meat with medium slice and mix in the sausage meat, oregano, breadcrumbs and egg yolk. Lay out the dough, cut into rectangles and put 1 heaping tablespoon of the filling on each.
Brush all around with egg white, fold 2 – 3 times and press the air out of the pockets. Press the edges firmly with a fork.
Steep the Maultaschen in boiling broth for about 10 minutes.
Serve with potato salad and onions.
