Grammeltascherln

For Grammeltascherln first prepare the dough. While it rests, the filling can be made in peace.

Pour the flour into a large bowl and make a well in the center. Beat the egg, add the oil, salt and lukewarm water and then pour it into the flour well. Now quickly knead into a smooth dough. Cover and let rest for about 2 hours at room temperature.

Now prepare the filling for the grammel pockets. Coarsely chop the grammels. Peel and finely chop the onions and sauté in butter. Chop the parsley and add to the mixture. Then let the mixture cool down.

Peel the garlic and chop it very finely.

Mix well grams, onion mixture, bread crumbs and beaten eggs and season with salt, pepper and garlic. Cool the mixture and let it stand for some time.

Roll out the dough evenly on a floured work surface with a rolling pin. Cut into equal squares with a knife or pastry wheel. Spread the filling in small heaps in the center, brush the edges of the dough with whisked yolk and fold the squares into triangles. Press the edges of the dough well.

Heat the oil to approx. 170° C and bake the Grammeltascherln in it until golden brown. Do not put too many in at once, they should float well. Then lift out the gingerbread and let the fat drip off well on kitchen paper.

Preparation Tip:

Grammeltascherln are a delicious home cooking!

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