Schwaebische Pockets
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 4 | tablespoons |
water
|
|
| 18 | ounces |
ham
smoked, cooked |
|
| 1 | each |
scallions, spring or green onions
|
|
| 1 | each |
doughnut
|
* |
| 1 | x |
salt
pepper to taste |
*
|
| 1 | each |
egg whites
|
*
|
| 1 | slice |
bread
old and hard |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
all-purpose flour
|
|
| 2 | large |
eggs
|
|
| 1 | pinch |
salt
|
*
|
| 6E+1 | ml |
water
|
|
| 520.2 | ml/g |
ham
smoked, cooked |
|
| 1 | each |
scallions, spring or green onions
|
|
| 1 | each |
doughnut
|
* |
| 1 | x |
salt
pepper to taste |
*
|
| 1 | each |
egg whites
|
*
|
| 1 | slice |
bread
old and hard |
|
Directions
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.
For the filling ;cube the ham, roast the breadcubes, cut the onion into small rings and season with salt and pepper.
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.
Boil some saltwater and simmer the pockets for five minutes, turn
