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Ham Dumplings for Soup

Small ham dumplings made with lard, eggs, and bread crumbs, cooked in soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Ham and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Ham Dumplings for Soup

Ingredients

Directions

Prepare

  1. In a bowl, mix together the lard, egg yolks, and whole egg.

  2. Add the chopped ham and enough bread crumbs to form a dough.

  3. Shape the mixture into small balls.

Cook

  1. Cook the dumplings in soup until they are heated through.

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. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Ham + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together4,526 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg yolks
Bind the mixture and add richness to the dumpling dough.
Whole egg
Helps hold the dough together and gives it structure when heated.
Bread crumbs
Absorb moisture and give the mixture body so it can be shaped.
Lard
Adds fat for tenderness and a rich flavor in the dough.

“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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