East Dumplings

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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First make a light Dough as for Bread, with Flour, Water, Salt, and Yeast, cover with a Cloth, and set it before the Fire for half an Hour; then have a Saucepan of Water on the Fire, and when it boils, take the Dough, and make it into little round Balls, as big as a large Hen’s Egg; then flat them with your Hand, and put them into the boiling Water, a few Minutes boils them. Take great Care they don’t fall to the Bottom of the Pot or Sauce-pan; for then they will be heavy, and be sure to keep the Water boiling all the time. When they are enough, take them up (which they will be in ten Minutes or less) lay them in your Dish, and have melted Butter in a Cup.—As good a way as any to save Trouble, is to send to the Baker’s for half a quartern of Dough (which will make a great many) and then you have only the Trouble of boiling it.