Dumpling: England

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About
Early dumplings were probably balls of bread dough taken from the batch used to make bread. However, people soon began to make dumplings from other ingredients, e.g. suet or white bread. By 1747 Hannah Glasse could give no fewer than eight recipes for dumplings, of which two were for ‘hard’ dumplings made from plain flour and water, ‘best boiled with a good piece of beef’; two were for apple dumplings; and others were for Norfolk dumplings, yeast dumplings, white bread dumplings, and suet dumplings. When she indicated size, she usually said ‘as big as a turkey’s egg’.