Pot-pie Dumpling
Ingredients
Directions
Prepare the dough
In a bowl, combine flour, baking powder, and salt.
Add cold water gradually until a soft dough forms.
Roll the dough to about 1 inch thick.
Steam
Steam the dumplings until cooked through.
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
- All-purpose flour
- Provides the starch and gluten that give the dumplings their structure.
- Baking powder
- Releases gas when heated, helping the dumplings rise and turn light.
- Cold water
- Hydrates the flour so it forms a soft, workable dough.
The step that matters
Adding the cold water gradually. Adding water in stages lets you stop once the dough is soft. Too much water or overworking the dough develops extra gluten, which makes the dumplings dense and tough.
“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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