Indian Dumplings, to Eat with Pork or Goose
Ingredients
Directions
Scald the Indian meal with boiling water and let it cool.
Wet your hands with cold water and form the mixture into balls the size of a common potato.
Drop the balls into a saucepan of boiling water, cover, and boil for 30 minutes.
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
- Indian meal
- Forms the main body of the dumplings, and scalding it with boiling water gelatinizes its starch so the balls hold together.
The step that matters
Scald the Indian meal and let it cool. Pouring boiling water over cornmeal swells and cooks its starch, which lets the mixture bind. Letting it cool before shaping keeps it safe to handle and firm enough to form into balls.
“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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