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c.1600, Norfolk dialect, of uncertain origin, perhaps from some Low German word or from noun dump "lump" (late 18c.). Related: Dumplings.
small mass of leavened dough that is either boiled or steamed and served in soups or stews or with fruit. Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light, cakey texture. Many recipes call for herbs, onions, grated cheeses, or chopped meats to be rolled into the dough before cooking.