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Little Suet Dumplings

Small dumplings made from suet, flour, salt, and ice water, boiled or simmered in soup or stew.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Little Suet Dumplings

Ingredients

Directions

Prepare the dough

  1. Mix the suet, flour, and salt in a bowl.

  2. Gradually add enough ice water to form a firm dough.

  3. Shape the dough into balls the size of marbles.

Cook the dumplings

  1. Boil the dumplings gently in soup for 10 minutes.

  2. Alternatively, shape into walnut-sized balls and simmer gently in a stew for 20 minutes.

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

Suet
Fat that melts during cooking, leaving pockets that give the dumplings a light, tender texture.
Flour
Provides the starch and gluten structure that holds the dough together and lets the dumplings keep their shape.

The step that matters

Adding the ice water gradually. Too much water develops gluten and makes the dumplings tough and heavy, while too little leaves the dough crumbly. Adding it slowly lets you stop once the dough just holds together. Cold water also keeps the suet solid until cooking.

“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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