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Dumplings for Stews

Soft flour dumplings made with milk, baked for 20 minutes, served in stews.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dumplings for Stews

Ingredients

Directions

Make the dough

  1. Sift the flour, baking powder, and salt together.

  2. Add enough milk to form a soft dough.

  3. Turn the dough onto a floured surface and roll it out to 1 inch thick.

Shape the dumplings

  1. Cut the dough into small circles and roll each in flour.

Cook

  1. Cover the dumplings and cook for 20 minutes without opening the pot.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Provides the starch and gluten network that gives the dumplings their body.
Baking powder
Releases gas when heated and moistened, helping the dumplings rise and turn light.
Milk
Hydrates the flour so it forms a cohesive dough and adds moisture to the dumplings.

The step that matters

Cover the dumplings and do not open the pot. The lid traps steam that cooks the dumplings through and helps them puff. Lifting the lid releases steam and drops the temperature, which can leave the centres dense or undercooked.

“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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