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Hard Dumpling

Hard dumpling is a dough made from 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

Prepare the dough

  1. Mix the minced 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 a plate to prevent sticking.

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

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 moist and tender as they cook.
All-purpose flour
Forms the dough's structure, setting the dumpling shape as it cooks.

The step that matters

Boil the dumplings for 1.5 hours, ensuring they do not stick to the bottom.. Dumplings dense with flour and fat can scorch or stick to the pot base during a long boil. Keeping them off the bottom, here with a plate, lets water circulate and the dough cook evenly.

“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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