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Raw Potato Dumplings

A simple dumpling made from grated potato, egg, flour, and baking powder, boiled in stock or salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Potato and rice match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓

Raw Potato Dumplings

Ingredients

Directions

Prepare the dough

  1. Beat the egg until light.

  2. Squeeze the grated potato in a cloth to drain all liquid.

  3. Mix the egg and drained potato together.

  4. Add flour, baking powder, and salt, then mix well.

  5. Finally, add the cooked potatoes and mix thoroughly.

Cook and serve

  1. Drop spoonfuls of the mixture into boiling stock or salted water.

  2. Optionally, mold the mixture into oblong shapes using a little extra flour.

  3. Serve with fried onions.

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. Potato + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  2. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Potatoes
Provide the bulk and starch that give the dumplings their body.
Egg
Binds the mixture so the dumplings hold together while cooking.
Flour
Absorbs moisture and firms the mixture so it can be shaped.
Baking powder
Releases gas that lightens the dumplings so they are less dense.

The step that matters

Drain the grated potato thoroughly. Excess liquid from grated potato dilutes the mixture and makes dumplings soggy and loose, so they may fall apart in the boiling liquid. Squeezing it dry in a cloth keeps the dough firm enough to hold its shape.

Swap the potato

How well each one fits the dish's main ingredients (egg, rice, flour):

  1. Arrowrootfits better
  2. Asparagusfits better
  3. Welsh onionfits better
  4. Potatothe original

Fit is the average pairing score against egg, rice, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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