Skip to main content
Main

Yeast Dcmpliegs

A simple yeast-based dumpling made from flour, water, salt, yeast, and butter, boiled and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yeast Dcmpliegs

Ingredients

Directions

Make the dough

  1. Make a light dough with flour, water, salt, and yeast.

  2. Cover the dough with a cloth and let it rise in a warm place for 30 minutes.

Boil and serve

  1. Bring a saucepan of water to a boil.

  2. Shape the dough into round balls the size of large eggs.

  3. Flatten the balls slightly and place them in the boiling water.

  4. Boil for about 10 minutes, ensuring the water remains boiling.

  5. Remove the dumplings and place them on a dish.

  6. Serve with melted butter.

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 + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 main structure of the dough once it is mixed with water.
Yeast
Produces gas as it ferments, making the dough rise and become lighter.
Melted butter
Adds richness and fat, giving the finished dumplings flavour and a smooth coating.

The step that matters

Keep the water boiling while the dumplings cook. Dropping dough into water lowers its temperature, so the water must be kept at a full boil. Steady heat sets the outside of the dumplings quickly and helps them cook through rather than turning soggy or dense.

“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