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Chick-Dmplngs-art - 10/7/17


"Chicken Dumplings" by Mistress Leoba of Lecelade.


NOTE: See also the files: Chicken-Buns-art, dumplings-msg, cuskynoles-msg, pasta-gnocchi-msg, pasta-stufed-msg, pasta-msg, rissoles-msg, chck-n-pastry-msg.





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Thank you,

Mark S. Harris...AKA:..Stefan li Rous

stefan at florilegium.org



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Chicken Dumplings

by Mistress Leoba of Lecelade


193 Wie man kaponerkrapfen machen soll

Nempt das bret von 2 hennen, wens gesoten jst, hackt es fein, nempt ain barmisankesß geriben darúnder vnnd gilbts

vnnd rierts dúrchainander/ jr solt aúch múscatblie vnnd pfeffer dareinthon, macht darnach ain taig an/ macht ain

tinnen blatz vnnd thiet die obgeschribne fille daraúff vnnd formierts zú ainem krapfen vnnd dient die 2 zipffel zúsamen/ siedts jn ainer fleschbrie wie hert gesottne air vnnd gebts warm.

       Das Kuchbuch der Sabina Welserin’


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.


The text of the original recipe can be found here:



The translation is by Valoise Armstrong, and can be found here:



Chicken was the most commonly consumed poultry in Germany, and there are many recipes for it in German cooking manuscripts (Bach, 2017, 139). These delicate morsels are rather like chicken and cheese ravioli. I’ve also eaten them as a soup, with the dumplings served in the cooking broth.




500g chicken meat, raw or cooked (see notes)           

1/2 tsp pepper

250g parmesan cheese

1/4 tsp mace

1 packet of wonton wrappers (see notes)     

1/4 tsp saffron threads

1.5L chicken stock     

1/2 tsp salt




1.     Shred the chicken finely with a fork or a food processor, and finely grate the parmesan.

2.     Soak the saffron threads in boiling water, which should turn deep orange.

3.     in a bowl, combine the chicken, cheese, salt, spices and saffron water and mix well. This is easiest done with the hands.

4.     Place a spoonful of the mix into the middle of a wonton wrapper. Rub the edges of the pastry with water, then fold the wrapper into a dumpling shape and press to seal. Use more water as necessary.

5.     Bring the stock to a boil, then add the dumplings to cook through. They are cooked when they rise to the surface of the stock (which will take around 5 minutes).

6.     If you are serving the dumplings as dumplings, cook and serve immediately, otherwise they will stick together before they can be eaten.

7.     Serve warm.




Although the recipe specifies cooked chicken meat, we found making the dumplings with cooked chicken made the end result rather dry and tough – the raw chicken which then cooked in the wrapper was much more flavoursome.


If you want to try and make your own dumpling wrappers, the fair paste recipe made into a thin pasta would be a good basis. I’ve just never gotten a flour and water pasta that eats as well as a commercially made wonton wrapper.


The dumplings can be made ahead of time and then frozen. They will cook from frozen, but will take longer to cook.


Served as dumplings….


… or served as soup!


Further Reading


Bach, Volker (2017). The Kitchen, Food and Cooking in Reformation Germany.



Copyright 2017 by Christine Lawrie. <clawrie1 at bigpond.net.au>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.


If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.


<the end>

Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
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Comments to the Editor: stefan at florilegium.org