Sourdough Saturday Homemade Dumplings Recipes

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HOMEMADE DUMPLINGS



Homemade Dumplings image

Dumplings for stew.

Provided by katiewhite506

Categories     Main Dish Recipes     Dumpling Recipes

Time 10m

Yield 6

Number Of Ingredients 4

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

Steps:

  • Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

Nutrition Facts : Calories 172.8 calories, Carbohydrate 34.1 g, Cholesterol 3.3 mg, Fat 1.2 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 567.6 mg, Sugar 2 g

HERBED DUMPLINGS



Herbed Dumplings image

Savory dumplings for beef or chicken stew.

Provided by Ronna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Time 20m

Yield 6

Number Of Ingredients 9

1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons butter
¾ cup milk

Steps:

  • In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
  • Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g

SOURDOUGH DUMPLINGS



Sourdough Dumplings image

These dumplings are wonderful on just about any type of stew. It's a great way to use up extra sourdough starter. You can spice them up with different herbs for extra flavor.

Provided by Donna Schwenk

Categories     Main Dish

Yield 12 servings

Number Of Ingredients 8

1 cup Sourdough Starter
1 cup Sprouted Spelt Flour ( or regular flour)
2 teaspoons baking powder
1/4 teaspoon Celtic Sea Salt
2 teaspoons Olive Oil
1 whole Egg
1/2 teaspoon coarse ground pepper
1/4 cup fresh parsley (finely chopped)

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



Chicken and Sourdough Dumplings image

Sourdough dumplings are extremely easy to make with fresh sourdough starter or sourdough starter discard. They have a great chewy texture and pleasant, slightly sour flavor. When boiled in broth or liquid, they become light and fluffy, perfect for a refined chicken and dumpling soup!

Provided by Courtney Queen

Time 8h20m

Number Of Ingredients 13

250 grams (1 cup after stirring down) sourdough starter, 100% hydration
140 grams (1 cup) flour
6 grams (1 teaspoon) salt
2 whole eggs
1 whole pastured chicken (4 to 6 pounds)
18 grams (1 tablespoon) salt
7 grams (1 tablespoon) fresh ground pepper
56 grams (4 tablespoons) butter
5 large carrots
1 bunch celery
2 shallots or 1 medium onion
2 to 3 grams (1 tablespoon) dried thyme
12 cups water

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.

CHICKEN & SOURDOUGH DUMPLINGS



Chicken & Sourdough Dumplings image

A nice change from traditional chicken and dumplings. A little more work, but worth the effort. Can easily be increased to accomodate more.

Provided by Renate

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 cup milk
1 egg, beaten
1/2 cup sourdough starter
1/4 cup oil or 1/4 cup melted shortening
2 quarts boiling water
2 tablespoons all-purpose flour
3 tablespoons shortening, melted
1 (6 ounce) can evaporated milk
1/2 cup milk
1 can cream of chicken soup
2/3 cup water
salt
1/4 teaspoon white pepper
1/4 chopped pimiento
2 -3 boned cooked chicken, cut into bite-size pieces

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.

WINTER CANNING - CRANBERRY ORANGE RELISH



Winter Canning - Cranberry Orange Relish image

Cranberry Orange Relish adds a bright, tart flavor to an everyday meal.

Provided by Renee Pottle

Categories     Side Dishes

Time 20m

Yield 4 half pints

Number Of Ingredients 4

4 cups fresh or frozen cranberries (about 1½ bags)
1 large navel orange
½ cup water
½ - 1 cup sugar

Steps:

  • Wash orange. Cut unpeeled orange into 6-8 pieces, removing seeds.
  • Place the cranberries in a food processor. Process until evenly chopped. Spoon into a large saucepan.
  • Place the orange pieces in a food processor. Process until evenly chopped. Add to the cranberries.
  • Add water and sugar - less sugar if you like a tart relish, more if you prefer it sweeter.
  • Simmer over medium heat until cranberries are hot and soft, 5-10 minutes.
  • Ladle into clean half-pint canning jars.
  • Relish may be frozen. It also keeps well in the refrigerator for up to a month.

SOURDOUGH SATURDAY - HOMEMADE DUMPLINGS



Sourdough Saturday - Homemade Dumplings image

Nothing goes better with a big bowl of soup than homemade dumplings.

Provided by Renee Pottle

Categories     Sourdough

Time 25m

Yield 20

Number Of Ingredients 6

1 cup all purpose flour
1 cup sourdough starter
1 tsp baking soda
½ tsp salt
⅓ cup milk
2 Tbsp canola oil

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.

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