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Hard Dumplings

Hard dumplings are boiled dough balls made from flour, salt, and cold water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Hard Dumplings

Ingredients

Directions

Prepare

  1. Boil a saucepan of warm water.

  2. In a bowl, mix the flour and salt.

  3. Add enough cold water to form a firm dough.

Shape the dumplings

  1. Flour your hands.

  2. Divide the dough into egg-sized pieces.

  3. Roll each piece into a smooth ball.

Cook and serve

  1. Drop the dumplings into the boiling water and cook for 20 minutes.

  2. Remove the dumplings, place them on a hot dish, 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

Flour
Forms the structure of the dough as its proteins bind with water into a firm, elastic mass.
Cold water
Hydrates the flour so it binds into a dough; the amount controls how firm the dumplings become.

The step that matters

Add enough cold water to form a firm dough. Flour needs just enough water to hydrate and bind. Too little leaves a dry, crumbly dough that falls apart in the pot, while too much makes it sticky and heavy.

“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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