Yeast-dumplings
Ingredients
Directions
Make the dumplings
Make a very light dough for bread using milk instead of water.
Divide the dough into 7 or 8 dumplings.
Plunge the dumplings into boiling water and boil for 20 minutes.
Serve
Serve immediately to prevent them from becoming heavy.
Tear them apart with two forks instead of using a knife.
Serve with meat gravy or cold butter and sugar.
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
- Provides the bready structure that the dumplings hold their shape with when boiled.
- Milk
- Replaces water in the dough, adding richness, softness and a little browning sugar to the crumb.
The step that matters
Serve immediately after boiling. Dumplings left to sit after cooking firm up and turn heavy as the starch sets and moisture is reabsorbed, so serving promptly keeps them light.
“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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