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Hard Dumpling

A simple dumpling made with suet, flour, salt, and water, boiled for 1.5 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Hard Dumpling

Ingredients

Directions

Make the dough

  1. In a bowl, mix the suet with the flour and salt.

  2. Add water gradually until the mixture forms a dough.

  3. Divide the dough into small dumplings.

Boil

  1. Bring a pot of water to a boil and add the dumplings.

  2. Boil for 1.5 hours, ensuring they do not stick to the bottom of the pot.

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

What each ingredient does

Suet
Adds fat that keeps the dumplings tender and moist as they cook.
All-purpose flour
Forms the dough's structure, giving the dumplings their body.

The step that matters

Keeping the dumplings from sticking. Dumplings that sit on the bottom of the pot can stick and tear as the starch sets. Keeping them moving gently in the boiling water helps them hold their shape during the long simmer.

“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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