Sourdough Dumplings (for Chicken and Dumplings)
Dumplings are a great way to use up some of your sourdough discard. If you want, you can ferment the dough for easier digestibility and richer flavor. It involves a little planning ahead but it's super simple and very hands off.
Ingredients
- 1 egg
- 1/2 cup milk
- 150 grams sourdough starter about a heaping half cup
- 2.5 cups all purpose flour
- 2 tbsp lard, butter, or shortening
- 1/2 tsp salt
- 1/2 tsp baking powder
Instructions
- First, whisk the egg and milk together in a medium sized bowl until well combined.
- Add the sourdough starter, flour, salt, lard, and baking soda. Mix with a spatula or spoon until well combined. I like to finish combining the ingredients with my hands until I have a smooth dough.
- If you want to let your dough ferment, you can do so on the counter for 6-10 hours until or up to 24 hours in the refrigerator.
- When you are ready to make the dumplings, prepare your broth and chicken to your liking. Make sure the broth has come to a boil before adding your dumplings.
- Lightly flour your countertop or large cutting board. Roll the dough out to a thickness of about 1/8 inch. Cut dumplings to the size of your choice. Tip: I like to use a pizza cutter to make this step super quick and easy.
- Dust all the dumpling pieces lightly with flour. Add them one at a time to the boiling broth. Cook for 10-15 minutes until the dumplings begin to sink to the bottom of the pot.
- Enjoy!
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