Stuffed pillows from my kitchen
Stuffed pasta or stuffed pillows are specialties of cuisines around the world. They are prepared in various ways, various shapes and names: in Italy they are tortellini, in Poland pierogi, in Russia pelmeni, in Egypt sanbusak, in China wan-tan, in Japan gyoza, in Slovenia žlinkrofi, in Germany maultaschen and in other countries under various names. Having tasted the original Schwäbische Maultasche this summer, another new culinary challenge awoke in me. I looked at various recipes and chose the most interesting ones, so I adapted everything to my cooking style. So in the past few days, stuffed pasta pillows have appeared in my kitchen as well. They are very tasty but also very practical for deep freezing. Smaller forms can be made as a side dish for soups, or slightly larger ones, which can be served as a stand-alone dish with various salads. The recipe is here and with a little will and time the effort will really pay off ……
Preparation steps
- Bake one pair of homemade sausages and one white chicken rubbed with Vegeta. Cool everything and prepare other ingredients for this dish.
- Saute finely chopped onion, garlic and dry bacon in oil, then when the water evaporates add thawed and drained spinach, continue to simmer for another ten minutes. Cool the pasta filling mixture prepared in this way completely. The
- Using a meat grinder, grind the spinach, sausages and roasted chicken together, then mix everything well with bread crumbs, parsley, nutmeg and egg. If necessary, add a little salt to the mixture
- Knead the dough from the ingredients from the recipe. You can also make the dough according to the recipe for homemade noodles. The
- Roll out the dough thinly. The
- Spoon the prepared filling mixture onto the rolled dough without drying. Larger and smaller pads can be made, so it is good to use a ruler. Larger pillows are made as a stand-alone dish and can be 8 x 8 cm in size and smaller ones, served with soup, are 4 x 4 cm in size. The
- Coat the egg whites with the egg whites that will come together .....
- ..... so carefully fold the dough.
- Press the egg white coated parts to join .....
- ..... and then cut the stuffed pads. From the amount of ingredients from this recipe, you can get about 30 larger and 30 smaller stuffed pillows.
- Set aside the pads to dry a bit .....
- .... and then prepare them for deep freezing. Freeze on plastic trays placed in plastic bags. When the filled pads are frozen, transfer them to smaller plastic bags.
- Cook deep-frozen pillows for ten minutes in homemade meat soups or cube soups.
- Serve larger pillows topped with toasted bread crumbs as a main course with a variety of salads.
- Smaller pads serve in soup as an appetizer.
- I suggest you read this interesting article, as well as the recipe that is the basis of the recipe published here.
