Skip to main content
Main

Egg Dumplings

Egg dumplings made from a stiff dough of egg yolks, milk, baking powder, and flour, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Egg Dumplings

Ingredients

Directions

Make the dough

  1. In a bowl, mix the egg yolks, milk, and baking powder.

  2. Gradually add flour until the mixture is stiff enough to roll out.

Cook

  1. Roll out the dough and cut it into squares.

  2. Drop the squares into boiling water and cook until done.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Add richness and help bind the dough together.
Milk
Adds moisture so the flour can form a workable dough.
Baking powder
Releases gas that lightens the dumplings as they cook.
Flour
Provides structure, stiffening the dough so it holds its shape.

The step that matters

Adding the flour gradually. Flour hydrates and develops gluten as it is mixed in, so adding it slowly lets you stop once the dough is stiff enough to roll. Too much flour makes the dumplings dense and tough.

“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.

More egg dumplings recipes

for Soup 4 See all 35 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes