A Good Paste for Dumplings
Ingredients
Directions
Make the dough
In a bowl, combine 1 pound of flour with a little salt.
Gradually add boiling water until a stiff dough forms.
Flour your work surface and turn out the dough.
Knead the dough lightly, then take a piece and roll it thin.
Form and cook
Use the rolled dough to cover your fruit for dumplings.
Boil the dumplings in cloths or nets for better digestibility.
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
- Provides the structure that holds the dough together once it is shaped and cooked.
- Boiling water
- Hydrates the flour and gelatinizes its starch, making the dough stiff and pliable.
The step that matters
Adding the boiling water. Pour it in gradually and stop when a stiff dough forms. Too much water makes the dough sticky and hard to roll thin, while too little leaves it crumbly and prone to tearing around the fruit.
“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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