SC - German Dumplings

[Dottie Elliott]

I thought you all might enjoy these redactions. ...clarissa

In October, Bryn Gwlad's cooks guild redacted several dumpling recipes 
from a new cookbook Clarissa picked up at Pennsic. All the recipes in 
quotes are from "Sabina Welser's Cookbook" translated from "Das Kochbuch 
der Sabina Welserin" (C. 1553) by Valoise Armstrong.


Chicken Dumplings

"193 How to make chicken dumplings
Take the meat from two chickens. After it is cooked chop it finely, mix 
grated Parmesan cheese in with it and color it yellow and stir it 
together. You should also put mace and pepper into it. After that prepare 
a dough. Make a thin flat cake and put the above described filling on it 
and form it into a dumpling and join the two ends together. Cook it in 
broth as long as for hard boiled eggs and serve it warm."


6 oz cooked chicken
3/8 cup grated parmesan cheese
1/4 tsp mace
1/2 tsp pepper
pinch saffron in 1/4 cup hot water

Chop the chicken fine. Mix with the cheese and spices. Take saffron and 
soak in hot water. Then add to chicken mix to color yellow. Mix well. 
Place a little on a piece of dough and fold over to seal. Cook in boiling 
chicken broth for 15 minutes. Drain and serve. (Mistress Meadbhb)

Notes: Good. Adding some salt would fit well.


Herb Dumplings

"119 If you would make boiled dumplings
Then take chard, as much as you like, some sage, marjoram and rosemary, 
chop it together, also put grated cheese into it and beat eggs therein 
until you think that it is right. Take also cinnamon, cloves, pepper and 
raisins and put them into the dumpling batter. Let the dumplings cook, as 
one cooks a hard-boiled egg, then they are ready."


2 1/2 cup chard
1 Tbsp sage
1 Tbsp marjoram
3/4 cup grated Parmesan cheese
1 Tbsp rosemary
1 cup raisins
1/2 tsp cloves
1/2 tsp cinnamon
2 eggs, beaten

Chop the chard, sage, marjoram, and rosemary and then mix in the cheese.  
 Then add in the spices and raisins. Place a small amount on a piece of 
dough and fold over and seal. Cook in boiling vegetable broth for 15 
minutes. Drain and serve. (Lady Tabitha)

Notes: Good. Needs more cheese and more cinnamon. 


Spinach Ravioli

"31 To make ravioli
Take  spinach and blanch it as if you were making cooked spinach, and 
chop it small. Take approximately one handful, when it is chopped, cheese 
or meat from a chicken or capon that was boiled or roasted. Then take 
twice as much cheese as herb, or of chicken an equal amount and beat two 
or three eggs into it and make a good dough, put salt and pepper into it 
and make a dough with good flour, as if you would make a tart, and when 
you have made little flat cakes of dough then put a small ball of filling 
on the edge of the flat cake and form it into a dumpling. And press it 
together well along the edges and place it in broth and let it cook about 
as long as for a soft-boiled egg. The meat should be finely chopped and 
the cheese finely grated."


1/2 cup spinach
1 cup grated Parmesan cheese
1 egg
1/2 tsp salt
3/8 tsp pepper

Blanch the spinach and drain. Chop fine and squeeze out excess water. Mix 
spinach with cheese, eggs and spices. Place a little bit on a piece of 
dough and fold over to seal. Cook in boiling chicken broth for 15 
minutes. Drain and serve. (Baroness Clarissa)

Notes: Good but plain from lack of spices. Needs more cheese. Nutmeg 
would go well with this. 


Dumpling Dough

Since the Ravioli recipe said to "make a dough with good flour, as if you 
would make a tart", we used this tart recipe's dough for all the 
dumplings:

"70 A tart with plums which can be dried or fresh (also how to make tart 
dough)
Let them cook beforehand in wine and strain them and take eggs, cinnamon 
and sugar.  Bake the dough for the tart. That is made like so: take two 
eggs and beat them. Afterwards stir flour therein until it becomes a 
thick dough. Pour it on the table and work it well, until it is ready. 
After that take somewhat more than half the dough and roll it into a flat 
cake as wide as you would have your tart. Afterwards pour the plums on it 
and roll out after that the other crust and cut it up, however you would 
like it, and put it on top over the tart and press it together well and 
let it bake. So one makes the dough for a tart."

1 1/4 cup all-purpose flour
3 eggs

Place the flour on a flat surface and make a hole in the center. Break 
the eggs in the center and start mixing the eggs, slowly bringing in 
flour until it all is incorporated. Add more flour if necessary so that 
it is not sticky. Do not overwork the dough. Roll as thinly as possible! 
Make small squares or rounds as you wish for the dumplings.

Notes: Thin, Thinner, Thinnest! The thinner the dough and the fuller the 
dumpling the better!
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