| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
| 9 |
oz |
Flour |
| 2 |
|
Eggs |
| 1 |
pn |
Salt |
| 4 |
tb |
Water |
| 18 |
oz |
Smoked,cooked Ham |
| 1 |
|
Green onion |
| 1 |
|
Doughnut |
|
|
Salt, Pepper to taste |
| 1 |
|
Egg white |
| 1 |
sl |
Bread, old and hard |
INSTRUCTIONS
1. Make a noodledough out of the water, flour, egg and
salt. Knead to a
firm dough and immedietly, on a floured board, roll
it out and cut
into 12 X 12 cm squares. 2. For the filling ;cube
the ham, roast the breadcubes, cut the onion into
small rings and season with salt and pepper. 3. On
each square put 1 tablespoon filling and fold over to
a triangle.
Put some eggwhite on the ends and press together to
seal good. 4. Boil some saltwater and simmer the
pockets for five minutes,turn once.
Translated by Brigitte Sealing Cyberealm BBS
Watertown NY 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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