| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
German |
German |
4 |
Servings |
INGREDIENTS
| 250 |
g |
Flour (2 cups plus 3 1/2 Tbsp) |
| 2 |
|
Eggs |
|
|
Salt |
| 4 |
tb |
To 5 tb water |
|
|
Stuffing: |
| 500 |
g |
Smoked meat, cooked and diced (a generous lb) |
| 1 |
|
Kaiser-type roll, cubed and sauteed |
|
|
Finely chopped onion greens |
| 1 |
|
Pancake, diced |
|
|
Salt and pepper to taste |
| 1 |
|
Egg white (for sealing edges) |
INSTRUCTIONS
Dough:
The liquid the smoked meat has been cooked in makes a suitable broth.
Combine the flour, eggs, salt, and water into a pasta dough. Knead well,
and immediately roll out thin on a floured pastry board. Cut the dough into
5-inch squares.
Make the stuffing by mixing the smoked meat, sauteed cubed roll, onion
greens, and diced pancake. Add salt and pepper to taste. Put one heaping
tablespoon of this stuffing on each square of dough. Brush the edges of the
dough with egg white, and fold each square over, into a triangle. With your
fingers, press the edges of the dough which should seal immediately. Put
the 'Maultaschen' into barely cooking salted water, and let them simmer for
5 minutes, turning over the pasta once.
Carefully remove 'Maultaschen' from water, as they are very fragile.
Immediately transfer them to the hot broth, and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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