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Yeast Dumplings

Yeast dumplings are small balls of dough made with flour, yeast, milk, and salt, boiled in water.

From an old cookbook · modernised transcription
By Charles Elme Francatelli · From a historical cookbook (Project Gutenberg) · 6 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 ↓

Yeast Dumplings

Ingredients

Directions

Make the dough

  1. Put the flour into a pan.

  2. Hollow out a hole in the centre of the flour with your fist.

  3. Place the yeast and salt at the bottom of the hole.

  4. Add the lukewarm milk.

  5. Gradually mix the mixture together with a clean hand.

  6. Work the dough until it is perfectly smooth and elastic.

  7. Cover the pan with a cloth.

  8. Place the pan on a stool in a corner near the fire to rise until nearly double its size.

  9. When the dough has risen (about an hour), dip your hand in flour and knead it.

Shape and boil

  1. Divide the dough into about twelve equal parts.

  2. Roll each part with flour into balls.

  3. Drop each ball gently into a pot on the fire, half full of boiling water.

  4. Allow the water to return to a boil before adding the next dumpling.

  5. Boil the dumplings for about half an hour.

Serve

  1. Serve immediately with butter or dripping, and salt or sugar.

Nutrition, whole recipe (rough)

604Calories
21 gProtein
9 gFat
107 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Salt1 tsp (6g)0
Waternot 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 Charles Elme Francatelli. Recipe from a historical cookbook (Project Gutenberg).

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. 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

Flour
Forms the dough structure that holds the dumplings together while they boil.
Yeast (in the method)
Produces gas as it ferments, making the dough rise and become light.
Milk
Adds moisture and richness to the dough, softening its texture.

The step that matters

Let the dough rise until nearly double. Yeast needs time to ferment and produce gas; under-proofed dough stays dense, while the rise gives the dumplings their light, airy crumb.

“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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