Gefuellte Maultaschen -

2 cups plus

2 Eggs

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

1 Egg white

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,