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Butter Dumplings

A dumpling made from butter, eggs, and rolled crackers, dropped into soup and simmered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Butter Dumplings

Ingredients

Directions

Make the batter

  1. Cream the butter in a bowl.

  2. Add 1 egg and 3 tablespoons of rolled crackers, and stir.

  3. Repeat the process by adding another egg and more crackers until you have used all 3 eggs.

  4. Add enough crackers until the mixture drops off a spoon.

Cook in soup

  1. Drop a teaspoonful of the mixture into the soup.

  2. Cook for 15 minutes.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set as the dumplings cook, binding the mixture together so it holds its shape.
Rolled crackers
Absorb moisture and thicken the batter so it holds its shape in the soup.
Butter
Adds fat for richness and a tender texture.

The step that matters

Add crackers until the mixture drops off a spoon. Too little cracker leaves a batter that falls apart in the soup, while too much makes the dumplings dense and heavy. The batter should hold its shape when dropped.

“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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