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Norfolk Dumplings

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Norfolk Dumplings

Ingredients

Directions

Prepare

  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
Forms the dumplings; rising first makes them light and soft once cooked.

The step that matters

Cook in rapidly boiling water. Dropping the dough into water that is not yet at a full rolling boil lets the dumplings sit heavy and soggy, because the outside does not set quickly enough. A rapid boil cooks the surface fast so the dumplings hold their shape and stay 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.

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