Kiiode Island Dumplings
Ingredients
Directions
Shape the dumplings
In a bowl, mix cornmeal and salt.
Gradually add cold water until the mixture is stiff.
Shape the mixture into small balls using your hands.
Place the balls at the bottom and around the sides of a kettle.
Cook and serve
Pour boiling water over the dumplings and boil briskly for 1 hour.
Serve with meat gravies.
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
- Cornmeal
- Forms the main body of the dumplings, and its starch thickens and sets as it cooks in water.
- Cold water
- Hydrates the cornmeal so it becomes a stiff dough that holds its shape.
The step that matters
Gradually add cold water until the mixture is stiff. Cornmeal absorbs water as it is mixed. Too much water at once makes the dough slack, so the dumplings may break apart in the boiling kettle. Adding it slowly lets you stop when the dough is firm enough to shape.
“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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