-edges) Dough: The liquid the smoked meat has been cooked in makes a suitable broth. 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 13 cm 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.