Ribelmaisch Pockets
Ribelmaisch Pockets are a delightful fusion dish that merges the traditional Austrian ribelmaisch meal with a modern, portable twist. Originating from the Vorarlberg region of Austria, ribelmaisch is a coarsely ground cornmeal that dates back to when corn was first brought to Europe. Traditionally, it was consumed as a staple comfort food, offering warmth and sustenance during the colder months.
Today, ribelmaisch has been reimagined into portable pockets, perfect for a snack or a warm accompaniment to a meal. This recipe captures the essence of ribelmaisch while incorporating a contemporary filling that will intrigue the palate. Let’s explore how to create this unique dish.
Ingredients
- Ribelmaisch: Approximately one cup for making the dough.
- All-purpose flour: One cup to add structure to the pockets.
- Whole milk: One cup, used to moisten and bring texture to the dough.
- Unsalted butter: A couple of tablespoons to flavor the dough.
- Salt: A pinch to enhance flavor.
- Sweet corn kernels: Half a cup, as part of the filling.
- Gruyère cheese: Half a cup, grated.
- Onion: Finely chopped, about half a medium-sized onion.
- Garlic: A clove, minced for fragrance and flavor.
- Fresh parsley: Chopped for garnishing and flavor.
- Olive oil: A drizzle for sautéing.
- Egg: One, for brushing the pockets.
Preparation
Dough Preparation
- Start by mixing ribelmaisch with flour in a large bowl.
- In a saucepan, warm up milk and melt in the butter.
- Pour the milk mixture into the dry ingredients gradually, stirring to form a dough.
- Add a pinch of salt and let the dough rest for about 30 minutes to allow the ribelmaisch to hydrate fully.
Filling Preparation
- In a pan, heat some olive oil and sauté the onion and garlic until translucent.
- Add corn kernels and cook for a few more minutes.
- Remove from heat, stirring in Gruyère cheese and parsley.
- Allow this mixture to cool slightly before filling the pockets.
Forming and Cooking the Pockets
- Preheat your oven to 180°C (356°F).
- Take a portion of the dough and roll it out on a floured surface, aiming for a thickness of about 2mm.
- Cut out circle shapes using a mold or a glass.
- Place a spoonful of the filling mixture onto each circle.
- Fold the dough over to create a semicircle and crimp the edges to seal.
- Place the formed pockets on a baking sheet lined with parchment paper.
- Beat the egg and brush it over the top of each pocket for a golden finish.
- Bake in the preheated oven for about 20-25 minutes or until golden brown. Use your cooking timer to ensure perfect timing!
Enjoying Your Ribelmaisch Pockets
These Ribelmaisch Pockets are best enjoyed warm, straight from the oven. They make a great accompaniment to soups or can be enjoyed on their own as a comforting snack. The mix of creamy cheese with corn and fragrant herbs delivers a delightful taste experience.
Serve with a side of fresh green salad or some tangy dipping sauce for a contrasting flavor. Whether you're hosting friends for dinner or simply looking for a cozy snack, Ribelmaisch Pockets are a delicious choice echoing traditonal flavors in a modern format.
Keep leftovers in an airtight container; they can be reheated perfectly in a moderate oven the next day.