Yeast Dumplings
Ingredients
Directions
Make the dough
Make a very light dough for bread using milk instead of water.
Divide the dough into 7 or 8 dumplings.
Boil and serve
Plunge the dumplings into boiling water and boil for 20 minutes.
Serve immediately to prevent them from falling and becoming heavy.
Tear them apart with two forks instead of using a knife.
Serve with meat gravy or cold butter and sugar.
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
What each ingredient does
- Milk
- Enriches the dough, giving it a softer crumb than water would.
The step that matters
Serve immediately. Dumplings that sit after boiling can fall and turn heavy as they cool and lose the steam that held their structure. Serving them straight away keeps them light.
“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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