| LYONS
DUMPLINGS The etymology of the French word for “dumpling” |
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“Dumpling” (in French “quenelle”) is reputed to
be of anglo-germanic origin. The word “quenelle” is said
to have come from the German “ "Knödel" or "Knoffle"
or again the Yiddish “Quenape”, signifying a small ball
of pasta (Grand Larousse Universel dictionary, 1986). In the Larousse Gastronomique (1938), it is said that certain cooking authors ascribe the origin of the word “quenelle” to the Anglo-Saxon term “Knyll”, which means to grind up or crush. Indeed, the meat of flesh to be converted into dumplings was crushed with a mortar and pestle. |
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A return to the origins of dumplings Dumplings are a very ancient product. Already in Roman times, we find culinary preparations that are somewhat similar to the dumplings of today. Gradually, as time went by, the recipe became more and more sophisticated. According to Félix BENOIT (“La Cuisine des Traboules”, 1983), the Lyons dumpling appeared at around 1830. At a time when the river Saône was flush with pike fish and the inhabitants of Lyons were at a loss as to how to accompany this dish, it was a master pastrymaker, Charles Morateur, who perceived the idea of intermingling the flesh of this fish into a cabbage pasta. Later, the recipe was diverted by replacing the flash of the pike with that of poultry, rabbit meat, … The plain dumpling appeared during the Second Word War at a time of restrictions and shortage of meat and fish. |
What exactly is a dumpling? Faithful to the spirit of Lyons cooking, the dumpling is simple, close to nature speciality. As regards the recipe, all the ingredients involved in the dumpling have been rigorously select so to match perfectly the tastes of the most requiring gastronomists. Eggs, butter, fresh cream or animal fat, spring wheat semolina or flour. All the ingredients form what is known as the “panard”. Many other ingredients can be added to this pasta: noble flesh such as the flesh of the pike or turkey, or again vegetables, cheese, etc... As regards production, traditionally, the dumpling is moulded or rolled by hand. Today, dumplings are shaped in the “egg-layer” and then fall into a cooking bath where they are poached. On leaving the bath, they are cooled and then packed and sent to the market. GBS Produits Traiteurs, which complies with the requirements of ISO standard 9002, is committed to make high quality products. If you wish to know more, take a look at our commitments with regard to quality. |
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As regards production, traditionally, the dumpling is moulded or rolled by hand. Today, dumplings are shaped in the “egg-layer” and then fall into a cooking bath where they are poached. On leaving the bath, they are cooled and then packed and sent to the market. GBS Produits Traiteurs, which complies with the requirements of ISO standard 9002, is committed to make high quality products. If you wish to know more, take a look at our commitments with regard to quality. |
