Combine the flour, eggs, salt, and water into a pasta
dough.
Knead well, and immediately roll out thin on a floured pastry
board.
Cut the dough into 5-inch squares.
Make the stuffing by mixing the smoked meat, sauteed cubed
roll, onion greens, and diced pancake.
Add salt and pepper to taste.
Put one heaping tablespoon of this stuffing on each square of
dough.
Brush the edges of the dough with egg white, and fold each
square over, into a triangle.
With your fingers, press the edges of the dough which should
seal immediately.
Put the 'Maultaschen' into barely cooking salted water, and let
them simmer for 5 minutes, turning over the pasta once.
Carefully remove 'Maultaschen' from water, as they are very
fragile.
Immediately transfer them to the hot broth, and serve.
Serves 4.
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