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!
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!
Posted by Lynn Wood DeLaMare | November 13, 2012, 11:09 amLynn, 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.
Posted by winebarrelgourmet | November 17, 2012, 2:20 pm