Make the dough: In a large bowl, combine the flour and salt. Make a well in the centre and crack in the eggs, add the olive oil, and pour in the warm water. Using a fork, gradually incorporate the flour into the liquid until a shaggy mass forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes—you’ll feel the dough transform from sticky and rough to smooth and elastic, like a baby’s cheek. Wrap in cling film and rest for 20 minutes at room temperature.

Prepare the filling: While the dough rests, heat a dry frying pan over medium heat. Add the minced beef and cook, breaking it apart with a wooden spoon, until it releases its fat and turns a deep brown—you’ll hear a satisfying sizzle that fades as the moisture evaporates. Add the onion and garlic, stirring until the onion becomes translucent and fragrant, about 3 minutes. Tip in the spinach and cook until it wilts, about 2 minutes—the pile will shrink dramatically, turning a vivid dark green. Remove from heat, stir in the parsley, smoked paprika, nutmeg, breadcrumbs, and the extra egg. Season with salt and black pepper. Transfer to a bowl and let it cool completely—warm filling will tear your dough.

Roll and cut: Divide the rested dough into two equal pieces. On a well-floured surface, roll one piece into a rectangle about 2 mm thick—thin enough that you can almost see your hand through it, but not so thin it becomes translucent. Using a sharp knife or a pastry wheel, cut the dough into 8 cm squares. You should get about 12 squares per half. Cover the cut squares with a damp tea towel to prevent drying.

Fill and fold: Place a generous tablespoon of filling in the centre of each square. Dip your finger in water and lightly moisten two adjacent edges of the dough. Fold the opposite corner over to create a triangle, pressing firmly to seal—you should hear a faint squelch as the air escapes. For a classic Maultaschen look, bring the two bottom corners together and pinch them, creating a little hat shape. Place each finished dumpling on a floured tray, not touching, while you repeat with the remaining dough and filling.

Boil the dumplings: Bring a large pot of salted water to a rolling boil. Gently drop in the dumplings in batches of 6–8—do not overcrowd. They will sink initially, then float to the surface after 4–5 minutes. Once they float, let them boil for another 2 minutes. You’ll see them puff up slightly and the dough become translucent at the edges. Remove with a slotted spoon and drain on a clean tea towel, not paper towels, which can stick.

Pan-fry to perfection: This is the step that makes them restaurant-worthy. In a large non-stick frying pan, melt the butter over medium-high heat until it foams and then subsides, releasing a nutty aroma. Place the boiled dumplings in the pan, flat side down, in a single layer. Cook for 3–4 minutes without moving them—listen for a steady, gentle crackle. Lift one with a spatula to check: the bottom should be deep golden brown, almost amber, with crisp edges. Flip and cook the other side for 1 minute, just to warm through. Serve immediately.