Light Dough Dumplings
Ingredients
Directions
Shape the dough into small balls, about the size of eggs.
Boil plenty of water in a pot.
Add the dough balls to the boiling water and cook until they float.
Serve with roast or boiled meats, or with butter and sugar, or with gravy.
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
- Dough
- Forms the dumplings themselves, so its handling determines their final texture.
The step that matters
Add the dough balls to the boiling water and cook until they float.. The water must be at a rolling boil so the dough sets quickly on contact and does not turn heavy or gummy. Cooking until they float signals that the centers are cooked through.
“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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