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Norfolk Dumplings

A simple water dumpling made with patent flour and boiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Norfolk Dumplings

Ingredients

Directions

  1. Boil a saucepan of warm water.

  2. Place 1 pound of patent flour in a basin.

  3. Add enough cold water to form a smooth dough (not too stiff).

  4. Shape the dough into round balls about the size of a large egg.

  5. When the water is boiling, add the dumplings and boil for 20 minutes.

  6. Remove the dumplings from the saucepan 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

Patent flour
Provides the starch and proteins that form the dumplings' body and set into a soft, bready texture when boiled.

The step that matters

Keep the dough smooth and not too stiff. A stiff dough hydrates unevenly, so the flour cannot swell fully and the dumplings turn dense and heavy. A soft, smooth dough lets the starch gelatinise evenly during boiling, giving lighter dumplings.

“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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