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Norfolk Dumplings

A simple dumpling made from patent flour and water, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Norfolk Dumplings

Ingredients

Directions

Prepare the dough

  1. Boil a saucepan of warm water.

  2. Place 1 pound of patent flour into a basin.

  3. Add enough cold water to make a smooth dough; it should not be too stiff.

  4. Form the dough into round balls about the size of a large egg.

Cook and serve

  1. When the water is boiling, add the dumplings and let them boil for 20 minutes.

  2. Remove the dumplings from the saucepan and serve.

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

Patent flour
Forms the dough's structure, setting into a firm, starchy dumpling as it cooks.
Water
Hydrates the flour so it forms a smooth, cohesive dough.

The step that matters

Adding enough cold water to make a smooth dough. Too little water leaves the dough stiff and dry, while too much makes it slack and sticky. Gluten and starch in flour hydrate with water, so the dough should be soft but not stiff to keep dumplings tender.

“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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