Sourdough Dumpling Recipe
This recipe creates irresistibly soft, pillowy dough that’s rolled out, filled with your favorite filling, and perfectly shaped. It freezes well making it the perfect freezer meal to have on hand. This Sourdough Dumpling Recipe can be used for Pelmeni, Vareniki, Pierogis, and so much more.
Equipment
- Large mixing bowl
- Kitchen Scale
- Rolling Pin
- Biscuit cutter
- Cutting board
Ingredients
- 200 g sourdough starter active or discard
- 1 egg
- 8 g salt
- 17 g oil avocado, olive, sunflower, grape oil
- 220 g all purpose flour
- 60 g lukewarm water
Instructions
- In a large mixing bowl, on a kitchen scale measure out 200 g sourdough starter (active or discard).
- To that add 1 egg, 8 g salt, 17 g oil, 220 g all purpose flour and 60 g lukewarm water.
- Mix everything well with a spoon. Then start kneading the dough with your hand to create a smooth, well incorporated, elastic dough. The dough should be soft but not sticking to your hands.
- Once you have a ball of dough you can place it into the fridge and leave it overnight for a longer fermentation, or you can start rolling it out.
- Cut the dough into 4 pieces.
- Add flour on the counter and take the first piece of dough.
- Using a rolling pin, flatten it out as thin as possible.
- Take a glass and cut little circles out.
- Take each little circle of dough, flatten it out a bit more with your rolling pin.
- Add in your filling (I did mashed potatoes today).
- Bring a pot of water to a boil.
- Gently drop the dumplings one at a time.
- Boil for a few minutes until they start to float.
- Once they are floating that means they are fully cooked.
- Remove from the water into a bowl, add butter to ensure they will not stick to each other.
- Serve with sour cream or your favorite dipping sauce.
- Enjoy!
Notes
NOTE: If you make them with mashed potatoes frying them with bacon and onion is a must try!