[Sca-cooks] Chard and cheese dumplings
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?
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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