Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

250 g Flour (2 cups plus 3 1/2 1 Kaiser-type roll, cubed and
-Tbsp) -sauteed
2 Eggs Finely chopped onion greens
Salt 1 Pancake, diced
4 tb To 5 tb water Salt and pepper to taste
Stuffing: 1 Egg white (for sealing
500 g Smoked meat, cooked and -edges)
-diced (a generous lb)

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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