Tuna-filled German dough pouches are an adaptation of the German classic, made by filling thin dough with a tuna mixture, sealing into pouches and boiling. Free of meat, this version also works cold in a lunchbox.
Knead the flour with the egg and a little water into a smooth dough, and let it rest for 10 minutes.
Mix the tuna with the finely chopped onion and salt.
Roll the dough thin, cut into squares, place filling in the centre, seal into pouches and boil in simmering water for 12 minutes.
Seal the pouches tightly, or the filling will spill into the boiling water. Keep the water at a gentle simmer rather than a rolling boil, or the pouches may fall apart. Allergens: contains gluten (flour), egg, fish (tuna).
Adding a pinch of capers to the filling brings a light tang to the pouches.
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