To begin, prepare the dough. In a large mixing bowl, combine the flour, eggs, water, and salt. Mix until a rough dough forms. Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature to relax the gluten.

While the dough rests, prepare the filling. In a large bowl, combine the ground pork or beef, blanched and chopped spinach, soaked bread, diced onion, minced garlic, and egg. Add mustard, marjoram, nutmeg, salt, and pepper. Mix thoroughly with your hands or a wooden spoon until well combined and the mixture is cohesive.

Roll out the rested dough on a floured surface into a thin sheet, about 2mm thick. If necessary, divide the dough into smaller portions for easier handling. Use a rolling pin or a pasta machine to achieve an even thickness, ensuring the dough is neither too thick nor too fragile.

Cut the dough into rectangular strips, approximately 10x12 cm each. Place a heaping tablespoon of the filling in the centre of each rectangle. Fold the dough over to enclose the filling, pressing the edges firmly to seal. Use a fork to crimp the edges or a pastry cutter for a decorative finish.

Bring the vegetable or beef broth to a gentle simmer in a large pot. Carefully lower the Maultaschen into the broth, ensuring they do not overlap. Cook for 12-15 minutes, until the pasta is tender, and the filling is fully cooked. Avoid boiling the broth to prevent the pockets from bursting.

Optional: For a crispy variation, remove the cooked Maultaschen from the broth and pat them dry. Heat butter or oil in a skillet over medium heat and pan fry the pockets until golden brown on both sides.

Serve the Maultaschen in bowls with some of the cooking broth for a traditional presentation. Alternatively, serve them pan fried with a side of green salad or sautéed onions. Sprinkle with freshly chopped parsley for a burst of colour and flavour.

For an authentic touch, pair the Maultaschen with a dollop of sour cream or a light drizzle of browned butter. Garnish with extra parsley or marjoram, and serve immediately. This dish pairs wonderfully with a chilled glass of German Riesling or a crisp lager for a complete culinary experience.