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Boiled Indian Dumpling

A boiled dumpling made from cornmeal, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Boiled Indian Dumpling

Ingredients

Directions

Make the dough

  1. Scald the cornmeal with the milk in a large pot.

  2. Beat the eggs.

  3. Mix the beaten eggs into the cornmeal mixture.

  4. Add salt to taste.

  5. Pour the mixture into a cloth.

  6. Tie the cloth securely.

Boil and serve

  1. Boil in water for 1 hour.

  2. Serve with roasts.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Cornmeal
Forms the bulk of the dumpling and sets into a firm, starchy mass as it cooks.
Milk
Scalds with the cornmeal to soften it and adds moisture and richness.
Eggs
Bind the mixture together and help it set firm when boiled.

The step that matters

Tying the cloth securely. If the cloth is loose, water can enter the dumpling and make it soggy, and the mixture may spill out while boiling. A firm, snug wrap keeps the dumpling compact and holds its shape as the starch sets.

“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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