Filled Dough Pockets

Ingredients

• 400 g semolina
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 1 egg
• 350 g mixed ground meat
• Salt
• pepper (from grinder)
• flour (for working)

Instructions

1. 1.

   Step 1: Sprinkle the semolina onto a work surface and measure out 180 ml warm water. Gradually pour the water over the semolina while kneading. The dough will be very dry at first, but after about 10 minutes of kneading it becomes soft and supple. Shape the dough into a ball, wrap it in foil, and let it rest in the refrigerator for about 1 hour.

2. 2.

   Step 2: Peel and finely dice the onion and garlic. Sauté them in hot oil until translucent, then mix in the egg with the ground meat. Season with salt and pepper.

3. 3.

   Step 3: Divide the dough into portions for easier handling. Roll each portion thinly with a rolling pin or pasta machine and cut circles of 6–7 cm diameter. Place one teaspoon of filling on each dough circle.

4. 4.

   Step 4: Fold the dough circles in half and press the edges firmly together. Pinch the corners to seal and press the ends tightly together.

5. 5.

   Step 5: Arrange the filled pockets on a flour‑dusted surface and let them dry for about 30 minutes. Boil them for approximately 8 minutes in heavily salted water. Serve with tomato sauce or toss in sage butter.