Plain Paste For Dumplings

Pate a Dresser

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Cupfuls of Sifted Flour
  • A Large Kitchenspoonful of Butter, or Lard
  • ¾ Cupful of Tepid Water
  • ½ Teaspoonful of Salt


Blend the salt and the flour, and then gradually mix in the butter, if for Fruit Dumplings or Rolls. Follow the same directions given for making Pie Paste. Add the water by degrees, using good judgment always, and lifting the dough out as you wet it, never wetting twice in the same place. Mix and knead lightly, and then sift a light coating of flour on the board, and roll out with the rolling pin, and use for all purposes in this book where Plain Paste is indicated. If necessary to keep the Paste awhile, place in a napkin on the ice box. But do not use ice water in mixing it, or you will have a tough dough. To attain perfect success in making all Pastes, mix quickly, knead slightly, roll quickly and bake rapidly, using always as little flour as possible in rolling. Never beat Pie Crust or Plain Paste. You will harden it, and make it just the reverse of the light, palatable Paste you desire. Use above Paste for Chicken Dumplings, Meat Dumplings and Fruit Dumplings, rolling out the dough exceedingly thin in small pieces of about two and a half inches in length, one in width, and at least one-eighth of an inch in thickness.

With these preliminary instructions, the Picayune will proceed to give the recipes for the various Pies made in Creole households.