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Dumplings, Sussex, or Hard

A simple dumpling made from flour, water, and salt, boiled and served with roast or boiled meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Dumplings, Sussex, or Hard

Ingredients

Directions

Make the dumplings

  1. Mix the flour and water together to form a smooth paste.

  2. Add a small quantity of salt.

  3. Form the mixture into small round dumplings.

Cook and serve

  1. Drop the dumplings into boiling water.

  2. Boil for 30 to 45 minutes.

  3. Serve with roast or boiled meat.

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

Flour
Forms the main body of the dough and gives the dumplings their structure as they cook.
Water
Hydrates the flour so it forms a cohesive paste that holds its shape.

The step that matters

Keep the water boiling when the dumplings go in. Dropping dumplings into water that stops boiling lowers its temperature, so they cook slowly, absorb more water and turn heavy and soggy. Keeping the water at a steady boil sets the outside quickly and cooks the centre through.

“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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