Dumplings, Sussex, or Hard
Ingredients
Directions
Prepare
Mix the flour and water together to form a smooth paste, adding the salt.
Shape the mixture into small round dumplings.
Cook and serve
Drop the dumplings into boiling water and boil for 1 to 2 hours.
Serve with roast or boiled meat, adding them to the water when it is boiling.
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 starch and gluten structure that holds the dumplings together while they boil.
The step that matters
Drop the dumplings into boiling water. The water must be at a full boil when the dumplings go in. Starch in the flour sets from the outside in, so a cooler pot can make dumplings heavy or cause them to stick and break apart.
“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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