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!

Note: This recipe has been moved to my canning and urban homesteading blog, Seed to Pantry. Find it there!

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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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