Schwaebische Pockets

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