Sourdough Dumplings
Sourdough dumplings are the ultimate comfort food. Boiled in a pot of hot chicken soup, you have yourself the perfect cozy winter meal.
Equipment
- Large mixing bowl
- whisk
- Dutch oven (or large stock pot)
- Wooden spoon, ladel, or slotted spoon
Ingredients
- 1 cup sourdough starter
- 1 cup all-purpose flour einkorn flour is also great in this recipe. Use 1 1/4 cups if using einkorn flour.
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 tbs olive oil
- 1 egg
- 1 tbs dried herbs basil, thyme, or any other dried herbs you have on hand.
- black pepper to taste
Instructions
- Prepare your ingredients. If you're using fresh milled flour, mill about 140 grams of wheat berries. Pull your starter out of the fridge.
- Whisk all ingredients in a large bowl.
- The dough should come out quite thick and sticky.
- If you're making dumplings as part of a soup or stew, prepare the soup until the point of simmering on the stovetop. If not, bring a pot of water to a simmer.
- Over low-medium heat drop your dumpling dough using a tablespoon or cookie scoop into the pot of soup or water.
- Drop each dumpling separate from eachother - you'll want to make them in two batches so they don't stick together. Place about 4-5 in the first batch and 4-5 in the second batch.
- Using your scoop dunk your sourdough dumplings underneath the liquid so it runs over the top of the dumplings.
- Place your lid on your pot or dutch oven and let simmer for about 15 minutes.
- Remove the lid and using a wooden spoon, remove your dumplings. Drop the next batch in the liquid, cover and cook until done.
- Using a ladel, scoop some of your soup with a dumpling or two into a bowl!
Notes
sourdough dumpling tips
Sourdough dumplings are seriously so easy! Here are a couple of tips that will help you along the way.- Dont overwork the dough - just like with any recipe using dough, if you overwork the dough the result will be less than satisfactory. Sourdough dumpling dough just need to be mixed until all the ingredients are combined.
- Let the dumpling batter rest - Give the baking powder time to activate in your sourdough dumpling batter by giving it time to rest before dropping into your liquid.
- Leave the lid on - sourdough dumplings cook using the steaming method. If you remove the lid you will remove that steamy goodness.
- Cook on low - every stove top is different, but you should make sure your burner is on the low side so your dumplings slow cook and become light and fluffy.
- Slice open - to check and make sure your dumplings are done, remove one and slice into it with a knife - if it feels gooey and raw then it's not done. If it's like a fluffy bread, then it's done!
