Germans from Russia - Kase Maultaschen

Germans from Russia - Kase Maultaschen (Sweetened Cheese-filled Pockets)

I found this recipe on the Facebook page of the Zmerican Historical Society of Germans from Russia, posted 31 July 2018.

This recipe traces a line directly back to the Black Forest and the surrounding area, by way of the the Great Plains and the German colonies in the Russian Empire.

There were also a few photos, which I will add at a later time.

AHSGR Convention-goers learned to make maultaschen Tuesday. Here's the recipe presenter Sam Brungardt recommended. Kase Maultaschen (Sweetened Cheese-filled Pockets) Dough: 2 cups all-purpose flour 1/2 teaspoon salt 2 eggs, slightly beaten 4 tablespoons milk or water Cheese filling: 12 ounces dry curd cottage cheese 1/4 to 1/2 cup granulated sugar 1 egg, beaten 1/4 teaspoon allspice or 1/2 teaspoon cinnamon Topping: 1/2 stick (1/4 cup) butter 1/2 cup whipping cream or sour cream Garnish: 2 tablespoons melted butter 1 cup fresh bread crumbs Cheese filling: In a mixing bowl, combine all ingredients for the filling and set aside (suggestion: If the filling is too soupy, mashing some of the cottage cheese with a fork will help hold it together). Dough: Combine the flour and salt in a medium bowl. Add the beaten egg and mix with a fork. Add the milk, a tablespoon at a time, until the dough is smooth and moist but not too sticky. Let the dough stand for 10 minutes. Turn the dough onto a lightly floured surface and roll out to 1/8-inch thickness. Cut into 6-inch squares. Making the filled noodle pockets: Bring a large pot of water to a boil. Add 1/2 teaspoon of salt if desired. Working with one square of dough at a time, place a heaping tablespoon of cheese filling in the center. To form the noodle pockets, bring the four corners of the square to a point and pinch the adjacent edges to seal. Set the filled pocket on a floured surface. Continue to make noodle pockets until all the filling and dough squares are used. Drop the pockets in the boiling water. (Suggestion: when you first add them to the water, stir them gently with a wooden spoon to keep them from sticking to the bottom.) Boil the noodle pockets until they rise to the top, then continue boiling for 2 minutes more. Total cooking time should be about 20 minutes. Removed the cooked noodle pockets with a slotted spoon and place in an ovenproof serving bowl. Cover and keep warm in the oven while preparing the topping. To make the topping, melt the butter over low heat in a heavy skillet. Add the bread crumbs and fry, turning often, until golden brown. Sprinkle the bread crumbs over the filled pockets and serve immediately. Yield: 4 servings.