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Sour Milk Dumplings for Chicken

Sour milk dumplings for chicken soup made with eggs, butter, soda, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Sour Milk Dumplings for Chicken

Ingredients

Directions

Make the dough

  1. Beat two eggs well.

  2. Combine two cups sour milk with one teaspoon soda (rounding full).

  3. Add one-quarter teaspoon salt.

  4. Add one tablespoon melted butter.

  5. Add flour until very stiff.

Cook in the soup

  1. Drop into the soup.

Nutrition, whole recipe (rough)

378Calories
14 gProtein
25 gFat
25 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Sour Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Butter + teatop 21% of all pairs
    Smell alikemoderate
    Cooked together703 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Sour milk
Its acidity reacts with the soda, giving the dumplings lift and a tangy flavour.
Soda
Reacts with the sour milk's acid to release gas that lightens the dumplings.
Eggs
Bind the dough and add structure and richness.
Melted butter
Adds fat, which tenderises the dumplings and adds flavour.
Flour (in the method)
Provides the structure that holds the dumplings together while they cook.

The step that matters

Add flour until very stiff. Too much flour makes dumplings dense and tough. The dough should be stiff enough to hold its shape when dropped, but not overworked.

“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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