A Good Paste for Dumplings
Ingredients
Directions
Make the dough
Combine 1 pound of flour with a little salt in a bowl.
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 the dumplings
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
- Forms the main structure of the dough once combined with water.
- Boiling water
- Gelatinizes the starch in the flour, making the dough pliable and cohesive.
The step that matters
Adding the boiling water. Pouring in the water gradually lets you judge the dough's stiffness. Boiling water partly cooks the starch as it mixes, so adding too much makes the dough sticky and hard to roll thin.
“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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