Skip to main content
Main

Iviiite, or Siet Pi Ddeng

A suet and flour dough steamed with a tomato, mustard, and brown sugar sauce.

From an old cookbook · modernised transcription
By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 18 ingredients
Jump to recipe ↓

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Iviiite, or Siet Pi Ddeng

Ingredients

Directions

Prepare the dumplings

  1. Combine one cup of chopped suet with three cups of flour; season well with salt and pepper.

  2. Put the dry mixture into a bag about four inches wide and eight or ten long, as tight as you can, and sew up the end.

  3. Steam the bagged mixture for two hours.

Make the sauce

  1. Combine one quart can of tomatoes (or one dozen whole tomatoes), two cloves, two sprigs of parsley, one bay leaf, a few slices of onion, and one cup of stock; cook together for half an hour.

  2. Mix three teaspoonfuls of mustard, one teaspoon of salt, one half teaspoon of pepper, and two tablespoonfuls of brown sugar with hot vinegar.

Nutrition, whole recipe (rough)

545Calories
15 gProtein
2 gFat
116 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sugar1 tbsp (12.5g) granulated49
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Bay Leaf1 leaf (0.6g)2
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot in our table0

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

By Fayette (Mo.). Baptist Church, Ladies of the. 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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Parsley + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together2,588 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Suet
Adds fat that melts during steaming, keeping the dumpling mixture moist and tender.
Flour
Forms the bulk and structure of the dumpling as it steams and sets.
Tomatoes
Provide the main body, acidity and flavour of the sauce.
Brown sugar
Adds sweetness that balances the acidity of the tomatoes and vinegar.

Swap the tomato

How well each one fits the dish's main ingredients (flour, parsley, mustard, sugar, sauce, clove, pepper):

  1. Shallotfits better
  2. Horseradishfits better
  3. Turnipfits better
  4. Tomatothe original

Fit is the average pairing score against flour, parsley, mustard, sugar, sauce, clove, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipesCream Tomato SoupCream Tomato Soup28 recipes