Hard Dumplings
Ingredients
Directions
Make the dough
Mix the suet with the flour and salt.
Add water gradually until the mixture reaches a dough-like consistency.
Divide the dough into small dumplings.
Cook
Place the dumplings in boiling water and cook for 30 minutes.
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 tender and rich as it melts during cooking.
- All-purpose flour
- Forms the structure of the dough, binding it so the dumplings hold their shape.
The step that matters
Adding the water gradually. Flour absorbs water unevenly, so adding it slowly lets you stop at a dough-like consistency. Too much water makes the dumplings sticky and dense, while too little leaves them dry and crumbly.
“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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