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Baking Powder Dumplings for Soup

Small dumplings made with flour, baking powder, salt, and milk or water, dropped into soup to cook.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Baking Powder Dumplings for Soup

Ingredients

Directions

Make the batter

  1. Sift the flour, baking powder, and salt together.

  2. Stir in the milk or water to form a smooth batter.

Cook and serve

  1. Drop a teaspoonful of batter into boiling soup.

  2. Cover the kettle and let boil for 5 minutes.

  3. Serve immediately.

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

Flour
Forms the structure of the dumplings as it sets with heat.
Baking powder
Releases gas in the batter so the dumplings rise and become light.
Milk or water
Hydrates the flour into a batter that can hold its shape in the soup.

The step that matters

Keeping the soup boiling after the batter goes in. Dumplings need steady boiling to cook through and rise. If the liquid drops to a simmer when they go in, they can turn dense and gummy. Keep the lid on so steam cooks the tops.

“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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