[Sca-cooks] Chard and cheese dumplings

[ranvaig at columbus.rr.com]

>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