Schwaebische Pockets

These Schwaebische Pockets are a hearty, rustic dish featuring a savory filling of smoked ham and onions encased in a firm, egg-based dough. The pockets are first simmered in salted water to cook the dough through, then roasted to achieve a golden, crisp exterior. This combination yields a tender interior with a satisfying crunch. The simple ingredients allow the quality of the smoked ham to shine, making it an excellent choice for a comforting lunch or a substantial appetizer. Perfect for pairing with a light salad or soup, this recipe brings a traditional, home-style flavor to your table without requiring complex techniques.

Cooking Method: Boiling, Roasting, Stewing

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 4

Calories: 1520.2

Description

These Schwaebische Pockets are a hearty, rustic dish featuring a savory filling of smoked ham and onions encased in a firm, egg-based dough. The pockets are first simmered in salted water to cook the dough through, then roasted to achieve a golden, crisp exterior. This combination yields a tender interior with a satisfying crunch. The simple ingredients allow the quality of the smoked ham to shine, making it an excellent choice for a comforting lunch or a substantial appetizer. Perfect for pairing with a light salad or soup, this recipe brings a traditional, home-style flavor to your table without requiring complex techniques.

Ingredients

9 ounce Flour
2 Eggs
1 pn Salt
4 tablespoon Water
18 ounce Smoked,cooked Ham
1 Green Onion
1 Doughnut

Directions

1
Combine water, flour, eggs, and salt in a bowl to form a dough.
2
Knead the mixture on a floured board until it forms a firm, smooth dough.
3
Roll out the dough and cut it into 12 x 12 cm squares.
4
Cube the smoked ham and slice the green onion into small rings.
5
Season the ham and onion mixture with salt and pepper to taste.
6
Place one tablespoon of the ham and onion filling onto each dough square.
7
Fold each square over to form a triangle, creating a pocket.
8
Seal the edges firmly by pressing together with a bit of egg white.
9
Bring a pot of salted water to a boil and reduce to a simmer.
10
Gently simmer the pockets for five minutes, turning them once halfway through.
11
Remove pockets and roast in the oven until golden and heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1520.2kcal

% Daily Value *
Total Fat 21.2g33%
Saturated Fat 6.7g34%
Cholesterol 309.2mg104%
Sodium 103413.5mg4309%
Total Carbohydrate 178.5g60%
Dietary Fiber 6.5g26%
Sugars 7.0g
Protein 138.5g277%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe mentions roasting bread cubes for the filling, but standard preparation uses the dough itself as the wrapper. The "Doughnut" ingredient in the list appears to be an error or a specific shape reference; this recipe assumes a standard dough wrapper.

Ensure the dough is rolled evenly so that the pockets cook uniformly. If the dough is too sticky, add a little more flour; if too dry, add a few drops of water.

For a crispier exterior, you can brush the pockets with melted butter before roasting. Serve warm.

Keywords: german, ham, onion, pockets, schwaebische, smoked, dough, boiled, roasted, appetizer, hearty, rustic, traditional, filling, eggs, flour, simmer, crispy, lunch, homemade

Read it online: https://www.chefs-mate.com/recipe/schwaebische-pockets/