Ryschewys Closed – Dumplings

A historic recipe found on One Year and Thousand Eggs
Ryschewys Closed - Dumplings

Take flour and eggs & knead together / take figs, raisins & dates & put out the stones & blanched almonds & good powder & bray together / make coffins of the length of a span / put thy stuffing therein, in every cake his portion/ fold them & boil them in water & afterward roast them on a griddle & give forth.

From Laud MS. 553, Volume I

Serves 4

1 dl figs
1 dl raisins
1 dl dates
1 dl ground almonds
Good powder:
1 teaspoon cinnamon,
½ teaspoon cloves,
1 teaspoon ginger,
pinch of nutmeg
3 eggs
4 dl flour


Chop dried fruits and add spices and ground almonds to the fruits. Make coarse paste. Mix together the eggs and the flour for the dough and place in refrigerator for a while. Roll out the dough and cut out squares or circles. Add to the dough pieces one teaspoon of filling and close the dumplings. Boil the dumplings about 3-5 minutes, until they are tender. Allow to dry for a moment and fry in oil until the dumplings are brownish in both sides.