Salmon Mault Pockets

Separate 1 egg. Prepare flour with two whole eggs, the egg yolk, 1 to 2 tablespoons of water, oil and 1 pinch of salt to a smooth dough. rest in the refrigerator for half an hour. Season the salmon fillet lightly with salt, dice it, put it in a wide dish and freeze it in the freezer for about 15 minutes. Rinse the parsley, shake dry and chop finely. Wash the lemon well with hot water, thinly grate the peel and squeeze out the juice. Cut the ricotta into small cubes. Next, crush the frozen salmon, fold in the ricotta, parsley, juice of one lemon and zest. Season with salt, pepper and vermouth. Roll out the pasta dough on a lightly floured surface a few times until it is paper thin. Cut out circles with a cup. Mix the egg white with 2 tablespoons of water and brush the circles with it. Next, place the filling in small heaps in the center, fold the dough over once and press the edges smooth. Put the dumplings in 2 l of boiling salted water, remove from the heat and cook for 5 to 6 minutes. Melt the butter in a frying pan, roast the sesame seeds in it for a minute and pour it over the drained dumplings.

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