For 4 persons you need:

  • Basic noodle dough
  • 7oz. (200g) spinach – fresh or frozen
  • 18oz. (500g) Kalbsbrät
  • 3.5oz. (100g) mixed minced meat
  • 1 fine chopped onion
  • 2 Tablespoons semolina or 1 old roll, cut the roll in small pieces
  • 1/2 Tablespoon of salt
  • some pepper

For the filling, mash the spinach (force it through the mincer).
Stew the onions in hot oil, then let them cool down and mix them to a dough
with the other ingredients.

Preparation:

Roll out the noodle dough thin and cut it into stripes of a width of 5cm.
Smear them with the white of an egg and put a bit more than 1 tablespoon of the filling
on it. Then put the second stripe on it and divide them into pockets. Press the edges together with a fork.
Cook them lightly in a pot that is as big as possible filled with salt water for about 10 min. at reduced heat.
Take them out with a ladle.

 Tip:

You can eat the pockets as they are, but also can use them for swabian pocket soup.

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