A Variety of Dumpling Recipes
Most of the dumpling recipes from 1800s cookbooks are for rounded dumplings. Some recipes say to wrap the dumplings in cloth, like when boiling a pudding. Others say to roll the dumplings in a ball or drop the dumpling mixture from a spoon into hot liquid. The only dumplings I’ve ever eaten were ones rolled out flat and cut into small rectangular strips before being dropped into a soup. INFORMATION BELOW FROM 1800s COOKBOOKS: FINE SUET DUMPLINGS Grate the…