Skip to main content
Main

Norfolk Dumplings

A simple dumpling made from bread dough, boiled in salted water and served with jam, treacle, butter, sugar, vinegar or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Norfolk Dumplings

Ingredients

Directions

Prepare the dough

  1. Let the dough rise until it has doubled in size.

  2. Roll the dough into balls about the size of a very small egg.

Cook and serve

  1. Bring a saucepan of slightly salted water to a rapid boil.

  2. Cook the dumplings in the boiling water for 6 to 7 minutes.

  3. Serve immediately with jam, treacle, butter and sugar, vinegar and sugar, or good gravy.

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

Bread dough
Rising develops air and a light, soft texture in the dumplings.

The step that matters

Cook the dumplings in the boiling water for 6 to 7 minutes. The water must be at a rapid boil when the dumplings go in, so the surface sets quickly and they cook through evenly. Water that has dropped in temperature lets dumplings sink, go heavy and cook unevenly.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes