Sourdough Dumplings For Soups & Stews
Equipment
- medium cookie dough scooper
Ingredients
- 1 ¼ - 1½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp chopped fresh chives or parsley
- 1½ tsp sea salt
- 2 tbsp pastured lard (or substitute with more butter) This pork lard is wonderful. I get it at https://whiteoakpastures.com/ELIZABETH20 use code ELIZABETH20 for a discount.
- 2 tbsp salted butter
- 1 cup sourdough starter or discard
- 1 egg
- 2 tbsp buttermilk or whole milk
Instructions
- In a medium mixing bowl whisk together the flour, baking powder, chives, and salt.
- Cut in the lard and butter with a fork or pastry blender until it is coarsely cut into the flour mixture.
- Add the sourdough starter, beaten egg, and buttermilk and gently stir it in just until combined. **Be careful not to overmix as this will make a tough dumpling. The dough should be sticky and thick but not overly crumbly - if it is crumbly, add a tablespoon or more of buttermilk.
- Set aside for 5-10 minutes to allow the baking powder to activate. Using a medium-sized cookie scooper, scoop out 20-24 dumplings and place on a plate or a parchment-lined baking sheet if freezing for later.
To cook
- To cook the dumplings, cook your soup or stew until it is finished (you won’t want to stir the dumplings, as they could fall apart). Add the dumplings to the top of your soup or stew, cover with a lid, and simmer for 15-18 minutes until the dumplings are cooked through.