Sourdough Sunday – “Lazy Cook” Dumplings

When the weather is cold, dim, and damp, I reach for the soup pot. And the only thing better than homemade soup, is homemade soup with dumplings.

So in the midst of my October soup making frenzy, I started to research sourdough dumpling recipes – I have to do something with all this sourdough starter!

Some recipes were too heavy, resulting in dough-like blobs that sat at the bottom of the soup pot. Some required several ingredients, turning a simple comfort food recipe into a work of art. And some just took too much time with additional risings and resting periods. I wanted a dumpling that was simple, easy, fast and tasty. So I came up with my own lazy cook recipe.

I made this recipe twice. Once I cooked them directly on top of  Vegan Chick’N Noodle Soup and once I cooked them in broth and then served them with vegetable soup (the photo above). They are a little more dense and thus heartier than regular baking soda dumplings. They will “cook out” a little while steaming and thicken your soup broth. If you don’t want a thicker broth, cook the dumplings in a separate pot using at least 2 inches of broth.

Recipe:

  • 1 cup all purpose flour
  • 1 cup sourdough starter (find out how to make your own starter here)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup milk
  • 2 Tbsp canola oil

In a large bowl combine all ingredients. Drop spoonfuls of dough onto hot, bubbling broth or soup. Cover, reduce heat to medium-low, and let dumplings steam until done, about 15 minutes.

Check this recipe out on Yeastspotting too!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

Comments (2)

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  1. Lynn Wood DeLaMare says:

    I thought I’d gone to heaven w/o even having to die first–these sourdough dumplings were absolutely divine. I had slow roasted a pot roast on 200 degrees all days w/potatoes, onions, carrots. Instead of sticking w/the pot roast, I diced the meat and veggies, added about a pound of frozen peas and two or three cups of beef broth (yes, from a can!) and topped it off w/these sourdough dumplings. Incredible!

    • Lynn, what a great, non-traditional way to use dumplings! Most people think of chicken and dumplings, but it sounds like pot roast and dumplings should be just as well known – similar to pot roast and spaetzle.

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