Swabian Dumplings (Maultaschen)

For the dough

• mix oil with water, then ad flour, semolina and salt and mix till you get a smooth dough. Let it rest for an hour in the fridge.
• Allow frozen leaf spinach to defrost in a sieve so that the dew water can run off. For the filling; heat up the pan, heat up some oil and fry the onions in it. Soak the buns in some water – set aside. While soaking mix mince thawed and squeezed out spinach and parsley. Next squeeze out the bun and mix it with ground beef, onion, spinach, parsley and eggs together. Season it with salt, pepper and nutmeg. First roughly mix the mixture with a fork or a cooking spoon. Then, with both hands, gently knead the meat dough to a homogeneous mass and leave to rest for at least 30 minutes.
• Roll out the dough, (as thin as possible) on a floured surface and cut out 5x5 cm squares, while the filling is resting. Put 1 Tbsp filling on one side and sprinkle some water on the edges, put another square on top, and press them together (I use a fork to close the edges).
• Boil 2-liter beef broth and let simmer the dumpling (filled squares) for about 10 minutes.