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400 g Rinderhack (ground beef) 400 g Hackfleisch gemischt (ground pork/beef half&half) 600 g Brät (sausage meat) 250 g gerauchte Schinkenwurst (wolfen) (smoked ham sausage, minced) 250 g Bauch feinst geschnitten/gewürfelt (pork belly, finely diced/minced) 2 Zwiebeln feinst würfeln & dünsten (2 onions finely diced and sauteed) 1 Bund (?) Petersilie fein hacken (1 bunch of parsley) 6 Eier (6 eggs) 4 Brötchen in Milch und Wasser einweichen, ausdrücken, fein schneiden (4 buns soaked in milk and water, squeezed, minced) 500 g Spinat (nach Wahl) (spinach, optional) Salz, Pfeffer, Muskat (salt, pepper, nutmeg)
ℹ️ Etwa 3kg Füllung für 1,5 kg Teig (about 3kg filling for 1,5kg dough)
Bei der Zubereitung den Rand außen mit Eiweiß einpinseln als "Kleber", pro Batch 7 min. kochen.
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400 g Rinderhack (ground beef)
400 g Hackfleisch gemischt (ground pork/beef half&half)
600 g Brät (sausage meat)
250 g gerauchte Schinkenwurst (wolfen) (smoked ham sausage, minced)
250 g Bauch feinst geschnitten/gewürfelt (pork belly, finely diced/minced)
2 Zwiebeln feinst würfeln & dünsten (2 onions finely diced and sauteed)
1 Bund (?) Petersilie fein hacken (1 bunch of parsley)
6 Eier (6 eggs)
4 Brötchen in Milch und Wasser einweichen, ausdrücken, fein schneiden (4 buns soaked in milk and water, squeezed, minced)
500 g Spinat (nach Wahl) (spinach, optional)
Salz, Pfeffer, Muskat (salt, pepper, nutmeg)
ℹ️ Etwa 3kg Füllung für 1,5 kg Teig (about 3kg filling for 1,5kg dough)
Bei der Zubereitung den Rand außen mit Eiweiß einpinseln als "Kleber", pro Batch 7 min. kochen.
The text was updated successfully, but these errors were encountered: