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Egg Dumplings for Soup

Egg dumplings made by dropping batter into boiling soup until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and wheat are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,418 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Egg Dumplings for Soup

Ingredients

Directions

Make the first batter

  1. Combine ½ pint of milk with 2 beaten eggs in a bowl.

  2. Add enough wheat flour to create a smooth, thick batter.

Drop into the soup

  1. Drop tablespoonfuls of the batter into boiling soup.

Make the second batter

  1. Mix 1 cup of sour cream and 1 cup of sour milk.

  2. Add 3 beaten eggs (whites and yolks separately).

  3. Add 1 teaspoon of salt.

  4. Add 1 teaspoon of dissolved baking soda.

  5. Stir in enough flour to make a very stiff batter.

Cook the dumplings

  1. Drop spoonfuls of this batter into the broth.

  2. Boil for 20 minutes, or until no raw dough is visible.

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. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Bind the batter and set during boiling to give the dumplings structure.
Wheat flour
Forms the starch and gluten network that gives the dumplings their body.
Sour cream
Adds moisture and richness, keeping the dumplings tender.
Sour milk
Adds acidity that reacts with baking soda to help the dumplings rise.
Baking soda
Reacts with the acid in sour milk to produce gas that lightens the batter.

The step that matters

Boil until no raw dough is visible. Dumplings are dense dough, and the centre must reach boiling heat so the flour starch cooks and the eggs set. Stopping early leaves raw, gummy centres.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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