GEFUELLTE MAULTASCHEN

      Title: GEFUELLTE MAULTASCHEN
  Categories: German
       Yield: 4 Servings
  
     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)
  
   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
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