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Yeast-dtjmplings

Yeast dumplings are boiled dumplings made from a light bread dough, served with gravy or butter and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Yeast-dtjmplings

Ingredients

Directions

Make the dumplings

  1. Make a very light dough for bread using milk instead of water.

  2. Divide the dough into 7 or 8 dumplings.

  3. Plunge the dumplings into boiling water and boil for 20 minutes.

Serve

  1. Serve immediately to prevent them from falling and becoming heavy.

  2. Tear them apart with two forks instead of using a knife.

  3. Serve with meat gravy or cold butter and sugar.

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

What each ingredient does

Dough
Rises and sets into a light, airy texture when boiled, so the dumplings do not turn heavy.
Milk (in the method)
Replaces water in the dough, adding richness and softness to the crumb.

The step that matters

Serve immediately. Dumplings made from yeast dough lose their light texture as they cool and sit, so they can fall and turn heavy if left waiting.

“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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