Dumplings, Plain
Ingredients
Directions
Shape the dumplings
Roll the dough into small round balls, about the size of an egg.
Flatten each ball slightly with your hand.
Boil and serve
Drop the dumplings into a saucepan of fast boiling water.
Keep the water boiling and serve quickly after cooking.
Boil for about 20 minutes.
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
- Light dough
- Forms the dumplings, and its aeration and gluten network give them a soft, bread-like texture.
The step that matters
Keep the water boiling. Dumplings cooked in water that drops below a rolling boil absorb water and turn heavy and soggy, because the dough sets only when the surrounding water stays hot and vigorous.
“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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