Hard Dumplings
Ingredients
Directions
Prepare
In a bowl, mix the minced suet with the flour and salt.
Gradually add water until the mixture reaches a dough-like consistency.
Divide the dough into small dumplings.
Boil
Bring a pot of water to a boil and add the dumplings.
Boil the dumplings 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
- Suet
- Adds fat that keeps the dumplings tender and moist as they cook.
- All-purpose flour
- Provides the structure that holds the dough together and gives the dumplings body.
The step that matters
Adding the water gradually. Flour absorbs water unevenly, so adding it slowly lets you stop at a dough-like consistency. Too much water makes the dough sticky and the dumplings heavy or dense.
“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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