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Meat Dumplings

Meat dumplings made with cold meat, biscuit dough, and optional gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and biscuit work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 159 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Meat Dumplings

Ingredients

Directions

Prepare

  1. Prepare cold meat as described for meat pie.

  2. Make biscuit dough and cut it into pieces for dumplings.

Shape the dumplings

  1. Roll each piece to about ¼ inch thick and the size of a pint bowl.

  2. Place a small tablespoon of meat in the center of each dough piece.

  3. Gather and pinch the edges together to seal.

  4. Set dumplings close together on a buttered plate.

Steam and serve

  1. Steam in a covered steamer for 20 minutes.

  2. Serve with any available gravy in a hot gravy dish.

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. Meat + biscuittop 15% of all pairs
    Smell alikelow
    Cooked together159 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Biscuit dough
Forms the tender, steamed wrapper that encloses the meat filling.
Cold meat
Provides the savory filling that is enclosed inside each dumpling.

The step that matters

Pinching the edges to seal. If the edges are not sealed firmly, the filling can leak out during steaming and the dumplings can open up. A tight seal keeps the meat moist and contained inside the dough.

“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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