Meat Dumplings

Ingredients

• the thinnest dough
• a light spongy dough
• pepper
• salt
• Worcestershire sauce
• a tablespoonful of this mixture

Method

1. 1

   Mix minced or shredded meat with vegetables and seasonings.

2. 2

   Wrap in thin dough and steam for about an hour.

3. 3

   For spongy dough, use leavening and roll thick, then steam.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 129. The excerpt below is the record exactly as published.

Meat Dumplings. Meat dumplings may be made in two forms, one being made of the thinnest dough, and the other from a light spongy dough, such as is used for an old-fashioned English rump-steak pud- ding. Any kind of raw or cooked meat or fish can be used. All bone, gristle, and skin must be removed, and the meat either minced or cut into long shreds. It is then mixed with minced or sliced onion, green chili, celery, or any other green veg- etables that are available and well seasoned with pepper, salt, and, if liked, Worcestershire sauce. When thin dough is used a tablespoonful of this mixture

Cook this with the app: pantry check, scaling, and the assistant.