Very large wheatflour dumplings made with milk and raised, unusually for dumplings, with yeast. Boiled and served with gravy as a snack or starter, or accompaniment to a main meal, or with Melted Butter or golden syrup as a dessert (Known since Eaton 1822)
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
SUFFOLK DUMPLINS [sic]. Make a very light dough with yeast, as for bread; add a little salt, and use milk instead of water. Let it rise an hour before the fire. Round the dough into balls, the size of a middling apple; throw them into boiling water, and let them boil twenty minutes. To ascertain when they are done enough, stick a clean fork into one; and if it come out clear, they are ready to take up. Do not cut, but tear them apart on the top with two forks, for they become heavy by their own steam. They should be eaten immediately, with gravy or cold butter, or with meat.
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