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Norfolk Dumplings

A simple dumpling made with patent flour and water, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Norfolk Dumplings

Ingredients

Directions

Prepare

  1. Boil a saucepan of warm water.

  2. Place 1 pound of patent flour into a mixing bowl.

  3. Add enough cold water to form a smooth dough; it should not be too stiff.

  4. Shape the dough into round balls about the size of a large egg.

Cook and serve

  1. Once the water is boiling, add the dumplings and let them boil for 20 minutes.

  2. Remove the dumplings from the saucepan and serve.

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

What each ingredient does

Patent flour
Forms the dough and the body of each dumpling as it cooks.

The step that matters

Forming a smooth, not-too-stiff dough. Flour hydrates as water is worked in, so a dough that is too stiff stays dry and dense, while enough water gives a smooth dough that holds its shape and cooks into a light, tender dumpling.

“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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