Hard Dumplings
Ingredients
Directions
Prepare the dough
Boil a saucepan of warm water.
In a bowl, mix ½ lb of flour with ¼ teaspoon of salt.
Add enough cold water to form a firm dough.
Flour your hands, divide the dough into egg-sized pieces, and roll each into a smooth ball.
Cook and serve
Drop the dumplings into the boiling water and cook for 20 minutes.
Remove the dumplings, place them on a hot dish, and serve.
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
- Flour
- Forms the dough and provides the bulk and structure of the dumplings.
- Cold water
- Hydrates the flour so it binds into a firm, cohesive dough.
The step that matters
Add enough cold water to form a firm dough. Too little water leaves the dough crumbly and hard to shape, while too much makes it sticky and soft. Gluten in the flour develops as the dough is worked, so the balance of water and flour sets the final texture of the dumplings.
“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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