Sherry
Veteran
Yesterday I was making some chicken soup and decided I'd like dumplings in it. I didn't really have time to spend on my favorite rolled dumplings so I turned to the internet and found a very easy recipe for sourdough dumplings.
You just put all of the ingredients in a bowl and mix well, but not too well--think biscuits. Then you roll the dough into small balls and drop into your simmering soup (mine was in a slow-cooker.).
The dumplings do double in size, so keep that in mind when making your balls. They don't look all that pretty, either; but they real are light and tasty. I think next time, I will try these same dumplings, but will roll them and let them dry some before I put them in the pot just to see how they do. I'm betting they'll be terrific.
Actually, Im not so sure you couldn't just drop the dumplings by teaspoons full into the pot and bypass the ball-making altogether.
Anyway, here is the recipe:
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sourdough starter
2 tablespoons oil
1 egg
Let simmer for fifteen to twenty minutes til doubled and tender.
You just put all of the ingredients in a bowl and mix well, but not too well--think biscuits. Then you roll the dough into small balls and drop into your simmering soup (mine was in a slow-cooker.).
The dumplings do double in size, so keep that in mind when making your balls. They don't look all that pretty, either; but they real are light and tasty. I think next time, I will try these same dumplings, but will roll them and let them dry some before I put them in the pot just to see how they do. I'm betting they'll be terrific.
Actually, Im not so sure you couldn't just drop the dumplings by teaspoons full into the pot and bypass the ball-making altogether.
Anyway, here is the recipe:
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sourdough starter
2 tablespoons oil
1 egg
Let simmer for fifteen to twenty minutes til doubled and tender.