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Yeast, or Suffolk Dumplings

Yeast or Suffolk Dumplings are boiled yeast dough balls made from flour, salt, milk, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk 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 ↓

Yeast, or Suffolk Dumplings

Ingredients

Directions

Make the dough

  1. In a bowl, mix flour and salt.

  2. In a separate bowl, dissolve yeast in warm milk.

  3. Combine the yeast mixture with the flour and mix until a dough forms.

  4. Let the dough rise for 1 hour in a warm place.

Cook the dumplings

  1. Bring a large pot of water to a boil.

  2. Shape the dough into balls the size of medium apples.

  3. Drop the balls into the boiling water and cook for 20 minutes.

  4. Check doneness by inserting a clean fork; it should come out clear.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk 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

All-purpose flour
Forms the dough's structure once it is mixed with liquid.
Active dry yeast
Produces gas that makes the dough rise and become light.
Milk
Provides the liquid that hydrates the flour and dissolves the yeast.

The step that matters

Letting the dough rise. Yeast needs time and warmth to produce gas; a short or cool rise leaves the dumplings dense because the dough has not expanded enough before 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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