Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Boiled Indian Dumpling
Ingredients
Directions
Make the dough
Scald the meal with the milk in a large pot.
Add the eggs and salt, mixing well.
Boil and serve
Pour the mixture into a cloth and tie it securely.
Boil in water for 1 hour.
Serve with roasts.
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Meal
- Forms the bulk of the dumpling and sets into a firm, starchy structure when cooked.
- Milk
- Hydrates the meal and adds moisture and richness to the dumpling.
- Eggs
- Bind the mixture and help it hold together and set during boiling.
The step that matters
Tying the cloth. The cloth must be tied securely so the mixture holds its shape and does not leak or fall apart in the boiling water.
“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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