Ingredients
Dumpling Dough Ingredients
- 1 ¼ cups flour 155 grams
- ½ teaspoon sea salt 3 grams
- 1 teaspoon sugar 4 grams
- 2 teaspoons baking powder 8 grams
- 6 tablespoons cold butter cubed or grated, 85 grams
- ½ cup sourdough starter discard 120 grams
- 1 large egg 50 grams
- ¼ cup milk 60 grams
Method
Dough Preparation
- Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk to combine.
- Add cold, grated or cubed butter and cut it into the flour mixture with a fork.
- Add the egg, sourdough starter, and milk to the bowl, stirring with a spoon until the dough ball is shaggy.
- Do not knead. Turn the dough out onto a floured surface and fold it a few times to work all the flour in.
- Roll the dough out into a square, about 1/4 inch thick. Use a pizza cutter or bench scraper to cut the dumplings into 1/2 inch squares.
Cooking Dumplings
- Add the dumplings to a large pot of boiling soup immediately on medium to medium-high heat or save for later use.
- After 15 minutes, use a soup spoon to lift a couple of dumplings out and test them with a fork to see if they are done.
- If they aren't ready, turn the soup temperature down to low, wait 5 minutes, and check again.
Nutrition
Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 1g
Notes
Store any leftover dumplings in an airtight container in the refrigerator for up to two days. For longer storage, freeze uncooked dumplings on a baking sheet before transferring to a freezer bag, where they can last for up to three months.
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