Skip to main content
Main

Yeast or Suffolk Dumplings

A yeast-based dumpling made from flour, milk, salt, and yeast, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yeast or Suffolk Dumplings

Ingredients

Directions

Prepare the dough

  1. In a bowl, mix flour and salt.

  2. Dissolve yeast in warm milk and add to the flour mixture.

  3. Knead until a light dough forms.

  4. Let the dough rise for 1 hour in a warm place.

Cook and serve

  1. Bring a large pot of water to a boil.

  2. Shape the dough into balls the size of medium apples.

  3. Drop the balls into boiling water and cook for 20 minutes.

  4. Check doneness by inserting a clean fork; it should come out clear.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Forms the structure of the dough as its proteins bond during kneading.
Milk
Adds moisture and richness to the dough and helps it brown lightly.
Active dry yeast
Ferments the dough, producing gas that makes it rise and become light.

The step that matters

Let the dough rise. Yeast needs time and warmth to produce gas; a dough that has not risen fully will cook up dense and heavy rather than light.

“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