[Sca-cooks] Chard and cheese dumplings

Terry Decker t.d.decker at worldnet.att.net
Thu Sep 13 04:35:59 PDT 2007

> >I would point out Krapfen has regional variations.  What we call filled
>>doughnuts are considered Krapfen in Northern Germany, while in Southern
>>Germany, Krapfen mostly refers to turnovers or fried pies.
> I thought I had looked that the German when I picked the recipe.  If I 
> did, I was still new enough not to notice the translation problem.  I only 
> noticed now because I was putting together the recipe book.
> The redaction I worked on is entirely wrong.  Now I have to decide if I 
> can make them this way, or need to pick a different dish. Ten days to the 
> feast.  Filling ravoili will be a lot more work than making dropped 
> dumplings.  Any suggestions on how big a boiled krapfen would be?
> Ranvaig

I'd make them an inch or slightly more in diameter.  Large enough to make a 
good bite, small enough to cook thoroughly.

Frankly, we don't know what these Krapfen looked like or precisely how they 
were made.  I'm basing my interpretation on the years I spent in Germany and 
Herr Rehwald's (high school German instructor, who spoke seven languages) 
discussions on regional and colloquial German.  Given the limited 
instructions, these might be a batter dipped filling.


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