Swabian Pockets (Maultaschen)

Directions

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   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 (fro

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   In fact, as indicated earlier, I suspect that 'Maultaschen' would have very good chances in a four-way international competition with raviol

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   It has been said that 'Maultaschen' were originally invented in order to allow Swabians to keep eating meat during Lent by concealing it ben

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   The following recipe is typical but far from definitive, especially where the ingredients for the filling are concerned

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   Feel free to use whatever you have on hand or whatever your fancy (or your conscience) dictates

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   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

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   Then add a little water and knead until it has a firm but elastic consistency

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   To make the filling, melt the butter in a skillet and fry the bacon with the onions until both are quite translucent