Soup topped with homemade dumplings will warm you up on this cold, February day.
Note: This is an updated version of a post that originally appeared on my other blog (October 2012).
Make Your Own Dumplings
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.
- 1 cup all purpose flour
- 1 cup sourdough starter
- 1 tsp baking soda
- ½ tsp salt
- ⅓ 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.
Make Your Own Sourdough Starter
Learn how to make your own sourdough starter by following the directions in this previous post.
What To Do With Extra Starter
Do you have extra sourdough starter? Use it up by following my tips over on the Mother Earth News Real Food Blog.