Recipe Sourdough Dill and Parsley Dumplings with Spicy Sauce

Morning Glory

Obsessive cook
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19 Apr 2015
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Maidstone, Kent, UK
A very easy and economical recipe which uses up leftover bread. Even the spicy tomato sauce is easier to make than a regular tomato sauce.

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Ingredients
(makes 24 walnut sized dumplings)

For the dumplings:

  • 160g sourdough crumb
  • 8 tbs finely chopped parsly and dill
  • 2 eggs (beaten)
  • 50g grated Grana Padana or Parmesan cheese (or substitute non dairy 'parmesan')
  • Flour for dusting the dumplings
  • Salt to taste.
  • Oil for frying
For the tomato sauce:
  • 1 tin of crushed tomatoes
  • 1 scotch bonnet chilli
  • Splash of red wine
  • Salt to taste
Method
  1. In a large bowl, mix together the sourdough crumb, chopped herbs and cheese. Add salt to taste.
  2. Gradually mix in the beaten egg. Use just enough egg to bring the mixture together into a fairly stiff mix (you may not need all the eggs). Add salt, to taste.
  3. Using slightly wet hands, make approximately 24 walnut sized dumplings. Lightly roll the dumplings in flour. I shake flour onto a dinner plate and then add the dumplings to the plate as I make them, turning them lightly. At this stage you can rest the dumplings in the fridge if not using immediately.
  4. To make the sauce, place the tomatoes in a saucepan, pierce a whole Scotch Bonnet all over with a sharp knife and add to the saucepan with a splash of red wine.
  5. Simmer gently until the sauce has reduced slightly (ten minutes). Remove the Scotch Bonnet, add salt to taste and blitz the mixture to make a smooth sauce.
  6. Fry the dumplings in oil in a large frying pan, turning until they turn golden brown.
  7. Serve the dumplings and sauce with rice or pasta.

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