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Rice Dumplings

Rice dumplings made from boiled rice, salt, riced potatoes, flour, and eggs, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and potato match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Rice Dumplings

Ingredients

Directions

Make the dumplings

  1. Combine the boiled rice, salt, riced potatoes, flour, and eggs in a bowl.

  2. Mix well until fully combined.

Cook

  1. Drop spoonfuls of the mixture into boiling water.

  2. Boil until the dumplings are light and cooked through.

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. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Boiled rice
Forms the bulk of the dough and gives the dumplings a soft, tender body.
Riced potatoes
Adds starch and moisture, helping the dumplings stay tender and light.
Flour
Provides starch that sets with heat and gives the dumplings structure.
Eggs
Bind the mixture so the dumplings hold together while they cook.

The step that matters

Dropping the spoonfuls into boiling water. The dough must be fully mixed and the water must be at a full boil. Boiling water sets the starch on the outside quickly, so the dumplings hold their shape and do not fall apart or turn dense and gummy.

Swap the potato

How well each one fits the dish's main ingredients (rice, flour, egg):

  1. Arrowrootfits better
  2. Asparagusfits better
  3. Welsh onionfits better
  4. Potatothe original

Fit is the average pairing score against rice, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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