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Steamed Apple Dumpling

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Biscuit and apple work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 260 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Steamed Apple Dumpling

Ingredients

Directions

  1. Roll out the dough to ½ inch thick.

  2. Place pared, quartered, and cored sour apples in the center.

  3. Fold the dough over the apples and pinch the edges to seal.

  4. Turn the dumpling upside down on a plate or platter.

  5. Place in a steamer, cover closely, and steam over boiling water for 45 minutes.

  6. For smaller dumplings, divide the dough to cover each quarter of apple and steam them side by side.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Biscuit + appletop 17% of all pairs
    Smell alikemoderate
    Cooked together260 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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