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Dumpling Broth

A veal broth with dumplings made from suet and flour, simmered with vegetables and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Dumpling Broth

Ingredients

Directions

Make the broth

  1. Place the veal in a kettle with 3 quarts of cold water and simmer for 2 hours.

  2. Add the parsley, carrot, and bay leaf, and simmer for 1 hour longer.

  3. Strain the broth and let it cool.

  4. Once cooled, remove the fat from the top.

  5. Carefully pour the broth back into the kettle, leaving sediment behind, and heat it.

Make and cook the dumplings

  1. In a bowl, combine the suet and flour, then mix in the salt and enough ice water to moisten.

  2. Form the mixture into dumplings the size of marbles.

  3. Add the dumplings to the soup and boil for 10 minutes.

  4. Stir in the grated onion and season with salt and pepper to taste.

Serve

  1. Serve hot.

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. Parsley + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + carrottop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal knuckle
Releases gelatin and flavor into the water, giving the broth body and savoriness.
Suet
Adds fat that keeps the dumplings tender and moist as they cook.
Flour
Binds the suet and water so the dumplings hold their shape while boiling.
Grated onion
Adds aromatic flavor to the finished broth.

The step that matters

Moisten the dumpling dough only enough to hold together. Too much ice water makes the flour-and-suet dough sticky and slack, so dumplings lose their shape and turn dense or break apart in the simmering broth. Adding water gradually keeps the dough firm enough to roll.

Swap the onion

How well each one fits the dish's main ingredients (veal, flour, parsley, carrot):

  1. Parsnipfits better
  2. Turnipfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against veal, flour, parsley, carrot. 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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