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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 + ricetop 7% of all pairs
   Smell alikemoderate
   Cooked together7,374 recipes

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

3. Rice + gingertop 10% of all pairs
   Smell alikemoderate
   Cooked together2,196 recipes

   Shared aroma: decanal (soap, orange peel).

4. Molasses + sugartop 11% of all pairs
   Smell alikemoderate
   Cooked together9,225 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

5. Flour + buttertop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 structure of the dough that holds the dumplings together.

Butter and lard

Add fat that tenderises the dough and keeps the crumb short.

Yeast powder

Releases gas in the dough so the dumplings rise and turn light.

Swap the ginger

How well each one fits the dish's main ingredients (molasses, milk, flour, rice, butter, chocolate, sugar):

1. Cinnamonfits better
2. Nutmegfits about as well
3. Gingerthe original
4. Allspicefits less well

Fit is the average pairing score against molasses, milk, flour, rice, butter, chocolate, sugar. Candidates are from the same food group and used in at least 100 recipes.