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Dumplings and Noodles

A soup with dumplings and noodles made from egg, flour, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dumplings and Noodles

Ingredients

Directions

Make the dumplings

  1. In a bowl, mix the beaten egg, flour, baking powder, salt, and milk until smooth.

  2. Drop spoonfuls of the mixture into boiling soup.

Make the noodles

  1. For the noodles, combine the beaten eggs and salt, then gradually add sifted flour until absorbed.

  2. Roll the dough thin like a wafer and dry on a napkin near the fire.

  3. Roll the dough into a log and cut thin slices to create strips.

  4. Add the noodle strips to the soup and boil for ten minutes.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk 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

Flour
Forms the main structure of the dumplings and noodle dough.
Eggs
Bind the dough and add richness and structure to the noodles.
Baking powder
Releases gas during cooking so the dumplings rise and turn light.
Milk
Adds moisture so the dumpling mixture comes together smoothly.

The step that matters

Gradually adding flour to the noodle dough. Adding flour slowly lets the egg absorb it evenly, so the dough stays workable and does not become stiff or lumpy. Rolling it thin then lets the strips cook through evenly in the soup.

“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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