*  Exported from  MasterCook  *
 
                       SWABIAN POCKETS (MAULTASCHEN)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Breads                           German
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4   c            Flour
    4                    Eggs
                         Salt
                         Filling:
    1       tb           Butter
    6                    Strips medium-lean bacon,
                         -cut into cubes
    3       md           Onions, diced
      1/4   lb           Fresh sausage meat (from
                         -sweet Italian sausage
                         Preferably)
    1                    Hard roll, without crust,
                         -and best when stale
      1/2   lb           Cooked spinach
      1/2   lb           Ground meat or lightly
                         -smoked farm sausage
    1       c            (bauernbratwurst) or
                         -leftover roast, stew meat,
                         -etc.,
                         Diced
    3                    Eggs
    3       tb           To 4 tb chopped fresh
                         -parsley
                         Salt and freshly ground
                         -black pepper
                         Grated nutmeg
    1                    Egg
    3       tb           Canned milk
 
   Certainly if anyone were to insist that 'Maultaschen' were the most
   delicious of all Swabian specialties, I[ÿrst Scharfenberg] would hardly
   be prepared to deny it.  In fact, as indicated earlier, I suspect that
   'Maultaschen' would have very good chances in a four-way international
   competition with ravioli, won tons, and pirogi for the championship of the
   Roughly Rectangular Pasta with Meat (plus Miscellaneous) Filling division.
   It has been said that 'Maultaschen' were originally invented in order to
   allow Swabians to keep eating meat during Lent by concealing it beneath the
   pasta shell and amidst the spinach filling from the eye of the parish
   priest (if not the omniscient Deity Himself).  The following recipe is
   typical but far from definitive, especially where the ingredients for the
   filling are concerned.  Feel free to use whatever you have on hand or
   whatever your fancy (or your conscience) dictates. Dough: enough beef stock
   or salted water to cook the 'Maultaschen' Combine the flour, eggs, and salt
   in a bowl and mix to make a pasta dough. Then add a little water and knead
   until it has a firm but elastic consistency. To make the filling, melt the
   butter in a skillet and fry the bacon with the onions until both are quite
   translucent.  Combine the bacon mixture with the sausage meat. Moisten the
   hard roll in water, press dry, and put through the meat grinder (better
   than the food mill or food processor), along with the bacon mixture, cooked
   spinach, ground meat or smoked farm sausage, leftover roast, etc. Then fold
   in the eggs, parsley, and seasonings; mix together. The filling should be
   very spicy indeed. On a board that has been sprinkled with flour, roll out
   the dough into rectangular sheets (about twice as wide as you want your
   'Maultaschen' to be). Take a tablespoon measure and put little dabs of
   filling at equally spaced 3-inch intervals all down the middle of one side
   of the sheet of dough. Mix together the egg and canned milk and apply it to
   the spaces in between, the outer edge and the fold line. Fold the plain
   half of the sheet of dough over to cover the filling, press down firmly on
   the spaces around the little packets of filling, and use a pastry wheel or
   knife to separate the packets into 3-inch square or diamond-shaped
   'Maultaschen'. The process is similar to making ravioli. Cook thoroughly in
   beef stock or boiling salted water for about 10 to 15 minutes, dpeending
   upon the size of the 'Maultaschen'.  They'll bob up to the surface when
   they're done; remove them with a slotted spoon and allow to drain. Serving
   suggestions: Cut an onion or two into half-rings, fry in butter until
   golden brown amd empty the contents of the skillet over the 'Maultaschen'
   on the serving dish. Serve with slippery potato salad or a mixed green
   salad. Swabian Won Ton Soup: Serve a couple of 'Maultaschen' in a bowl of
   hearty beef broths; garnish liberally with finely chopped onion. Swabian
   Fried Won Tons: Allow the boiled 'Maultaschen' to cool, then cut into
   strips. Saute in a skillet until crisp on the outside. Serve with potato
   salad. Maultaschen Croque Monsieur: Arrange several portions in an
   ovenproof casserole, cover with boiled ham and a couple of slices lof
   cheese, and heat in the oven until the cheese reaches the desired
   consistency.  Serve with green salad. From: THE CUISINES OF GERMANY by
   Horst Scharfenberg, Simon & Schuster/Poseidon Press, New York. 1989 Posted
   by: Karin Brewer, Cooking Echo, 7/92
  
 
 
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