lost in translation
- The Norfolk Schools Dialect Project -
Swimmers" are terms used to describe the famous Norfolk Dumpling.
Norfolk dumplings were a staple part of the local diet, cheap to produce and filling too! A proper Norfolk dumpling contains no suet.
The name “Sinkers and Swimmers” was used to describe
whether the dumplings had risen (as they should), to the top of the water or stew, or sunk to the bottom. A good “Swimmer” is light and filling at the same time.
Why not have fun trying out the recipe below and see if you get “sinkers or swimmers?”
Recipe
NORFOLK DUMPLINGS
1/2 pound of plain flour
1 teaspoon of baking powder
Pinch of salt
Water
Sieve flour,salt and baking powder into a bowl and mix all the ingredients together with enough water to make a light dough.
Turn on to floured board, knead together and form into round dumpling pieces.
Heat a pan of water to a rolling boil and drop the dumplings in, cooking for 20 minutes.
Serve hot as an accompaniment to your meal or alternatively add to a casserole or stew for the last 20 minutes of cooking. Try adding some herbs to the dough for some extra flavour.