Skip to main content
Main

Dumplings for Stew

Dumplings made from flour, baking powder, salt, and milk, dropped into stew and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 for Stew

Ingredients

Directions

Make the dough

  1. In a bowl, mix the flour, baking powder, and salt together.

  2. Gradually add the milk and mix until well combined.

Cook the dumplings

  1. Take a tablespoonful of the mixture at a time and drop it into the pot with the meat.

  2. Boil the dumplings for 20 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).

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

All-purpose flour
Forms the main structure of the dumplings as it hydrates with the milk.
Baking powder
Releases gas when heated, helping the dumplings rise and turn light and fluffy.
Milk
Hydrates the flour to form a soft dough and adds moisture to the dumplings.

The step that matters

Dropping the dough into the pot. Once dropped in, the dumplings must cook through without being stirred too much, since overworking the dough can make them dense and gummy. Keeping the pot at a gentle boil helps them steam and set evenly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes