Skip to main content
Main

Dumplings for the Above Soup

Dumplings made from flour, lard, and salt, boiled in soup and thickened with a flour‑cream mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓

Dumplings for the Above Soup

Ingredients

Directions

Make the dough

  1. In a bowl, mix flour, lard, and salt.

  2. Add cold water gradually until a dough forms.

  3. Roll the dough thin and cut into small pieces.

Cook and serve

  1. Add dumplings to the soup and let them boil for about 20 minutes.

  2. In a separate bowl, mix 1 tablespoon of flour with cream to thicken.

  3. Add the thickened mixture to the soup, boil once, 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

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. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Flour
Forms the dough's structure and, as a thickener, gives the soup its body.
Lard
Fat that coats the flour so the dough stays tender rather than tough.
Cream
Adds richness and a smooth, velvety body to the thickened soup.

The step that matters

Mixing the flour with cream before it goes into the soup. Flour must be fully dispersed in the cream first, or it clumps when it hits hot liquid. Starch thickens only as it heats, so the mixture should be stirred smooth and brought to a boil to set.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes