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Dessert

Hard Dumplings

Hard Dumplings are boiled dough balls made from flour, salt, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Hard Dumplings

Ingredients

Directions

Prepare

  1. Boil a saucepan of warm water.

  2. In a bowl, mix ½ pound of flour with ¼ teaspoon of salt.

  3. Add enough cold water to form a firm dough.

  4. Flour your hands, divide the dough into egg‑sized pieces, and roll each into a smooth ball.

Cook and serve

  1. Once the water is boiling, drop in the dumplings and boil for 20 minutes.

  2. Remove the dumplings, place them on a hot dish, and serve.

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

What each ingredient does

Flour
Forms the dough structure as its proteins hydrate and link into gluten, giving the dumplings body.

The step that matters

Dropping the dumplings into boiling water. Dough added to water that is only warm or barely simmering absorbs water slowly and can turn heavy and soggy. Waiting for a full boil helps the outside set quickly so the dumplings hold their shape and cook through evenly.

“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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