Sourdough Saturday Homemade Dumplings Recipes

SOURDOUGH DUMPLINGS

Steps:

• Stir together all ingredients, except pepper, until thoroughly combined. Batter will be thick and spongy.
• Drop spoonfuls of dumpling mixture on top of your stew which should be simmering on low on the stove.
• Top with freshly cracked pepper.
• Cover pot with a lid and simmer until the dumplings have doubled in size, about 15 minutes.

CHICKEN AND SOURDOUGH DUMPLINGS

Steps:

• Mix the dumpling ingredients in a medium-sized bowl until well incorporated. Cover the bowl and let the batter ferment at room temperature for 8 hours.
• Preheat your oven to 250℉.
• Rinse and pat dry your chicken if necessary.
• Salt and pepper the whole bird, spreading all seasonings evenly.
• Heat an 8-quart oven-safe stainless steel, enameled, or cast-iron pot over medium heat. Add the butter. Once it is melted and bubbling add the whole chicken, breast side down.
• Brown the chicken on each side for 5 to 7 minutes (or until golden brown). If the butter is burning, turn your heat down a bit.
• While the chicken is browning, wash and peel the carrots, wash the celery stalks, and peel the shallots.
• Cut the shallots into slices and add them around the browning chicken. Stir them occasionally.
• Chop the carrots and celery into 1-inch chunks.
• Once the chicken has browned on all four sides, set it breast side up in the pan and add the other vegetables around it.
• Sprinkle it with the dried thyme and add the water.
• Bring the pot to a simmer before covering it and transferring it to your oven for a slow 4-hour cooking.
• Remove the chicken from the oven, uncover the pot, and let it cool for 10 minutes.
• Using a fine mesh strainer, pour most of the broth off the chicken into a large mixing bowl.
• Using two large spoons, gently lift the chicken from the pot onto a large dish. It is normal for the chicken to fall apart - just try to be gentle and lift out all pieces. Gently scoop out the vegetables and place them alongside the chicken or in a separate dish.
• Strain the rest of the broth through the strainer into the bowl.
• Add the strained broth back to the pot and bring it to a simmer over medium heat. Taste the broth and season with more herbs, salt, and pepper if needed.
• Using a soup spoon, drop dollops of sourdough dumpling batter into the simmering broth.
• Cook the dumplings for 7 to 10 minutes, turning them over once during cooking.
• While the dumplings cook in the broth, arrange your serving dishes. Large shallow bowls work well.
• Place some vegetables in each bowl, and then pick some dark and light chicken meat and shred it into each bowl.
• Once the dumplings are cooked, divide them equally into each bowl.
• Ladle hot broth over the bowls and garnish them with fresh herbs (parsley, sage, or thyme) if desired.

SOURDOUGH SATURDAY - HOMEMADE DUMPLINGS

Steps:

• 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.

SATURDAY SOURDOUGH BREAD

Steps:

• Starter Sponge: Add starter to the water and wisk together. Add flour, mix well, cover and let sit at room temperature (70 to 75F) until doubled in volume (6 hours or overnight).
• Dough: Wisk starter sponge into the water and add enough flour to make a thin batter. Wisk to aerate dough, forming some bubbles. Add the rest of the flour and mix well to incorporate.
• Cover the bowl and let rest for 20 minutes.
• Add salt and knead for 8 minutes. Cover and let rest 5 minutes.
• Stretch and fold the dough once by stretching dough into a rectangle and folding letter-style side to side and top to bottom.
• Place in oiled container (straight sided is best) and mark the point on the container where the dough is doubled.
• Let rise in 75 to 80 F area for 30 minutes. Stretch and fold the dough for the second time.
• Let rise in 75 to 80 F area for 1 more hour or until doubled in volume (3 1/2 to 4 hours).
• Remove dough and divide into 2 pieces weighing just shy of 1 lb each.
• Shape into batards or torpedo or boule (ball) shapes. Place loaves on a floured cloth folded to support the sides of each loaf and cover with oiled plastic or in proofing baskets or bowls.
• At this point, I let rise for 20 - 30 minutes and place in the fridge but you can let the loaves rise until 1 1/2 times their volume and bake.
• If refrigerated, remove the loaves and let warm in a warm place for about 45 minutes as the oven prehneats to 450°F.
• Add a cast iron skillet near the bottom of the oven to preheat as well.
• Add 1 cup of hot water to the skillet carefully to avoid breaking the oven door glass and score the loaves with a razor blade.
• Transfer the loaves to parchment paper and place in the oven using a flat baking sheet or a peel.
• Bake for 12 minutes and rotate loaves for even cooking. Remove steam pan as well.
• Bake for 10 more minutes until browned or 205 F internal temp Cool on rack.

CHICKEN & SOURDOUGH DUMPLINGS

Steps:

• Chicken: Over medium heat add flour to melted shortening.
• Stir constantly while adding all other ingredients except chicken.
• Add chicken, pour into a 3-quart casserole dish.
• Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
• Combine milk, egg, sourdough starter, and oil.
• Add to dry ingredients all at once, stirring just till moistened.
• Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
• Cover and simmer for 15 minutes.
• Remove with slotted spoon, drain and place on top of cooked chicken.
• Cook, uncovered in over, at 350º for 10 minutes.
• Serve hot.