Fluffy sourdough dumplings made with tangy starter, fresh herbs, and butter. Perfect for adding to your favorite soup for a comforting and hearty meal.

american

european

Nutrition

Provides moderate carbohydrates from flour and beneficial probiotics from sourdough starter with small amounts of protein from egg.

Calories	110 kcal
Energy	460 kJ
Protein	3 g
Total Fat	5 g
Saturated Fat	3 g
Trans Fat	0 g
Polyunsaturated Fat	0 g
Monounsaturated Fat	1 g
Cholesterol	25 mg
Carbohydrate	16 g
Sugars	1 g
Dietary Fibre	1 g
Sodium	240 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeLow Sugar

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

soupbakingvegetarianfamily friendlystovetop

Sourdough Dumplings

The Pantry Mama (Kate Freebairn)

12

Name: Sourdough Dumplings — Tasty Bites
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 servings
Ingredients: 50 gram Butter (Cold and chopped into small cubes); 150 gram All Purpose Flour; 6 gram teaspoon Baking Powder; 6 gram teaspoon Salt; 1 tablespoon Fresh Thyme (Or other fresh herbs of choice); 150 gram Sourdough Starter (Or sourdough discard); 1 Egg

servings

0

per serve

0

minutes

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Ingredients

50 gram Butter Cold and chopped into small cubes

150 gram All Purpose Flour

6 gram teaspoon Baking Powder

6 gram teaspoon Salt

1 tablespoon Fresh Thyme Or other fresh herbs of choice

150 gram Sourdough Starter Or sourdough discard

1 Egg

Equipment

Mixing bowl

Whisk

Instructions

Make sure your butter is really cold and cut into small cubes or grated. You can pop it in the freezer to cool it faster if you need to.

Add flour and butter to a mixing bowl and rub the flour into the butter using your fingertips. The mixture should be crumbly, but still feel cold.

Add the baking powder, salt and herbs to the flour mixture and gently stir through with a spatula or spoon.

Now whisk the egg and sourdough starter together and then pour into the centre of the dry ingredients.

Gently bring the wet and dry ingredients together to form a dry dough (don't overwork it or your dumplings will be tough).

Using your fingers, form 12 small balls of dough (they don't have to be perfect and they might seem crumbly, that's perfectly ok).

Make sure your soup is gently simmering (not boiling). Carefully drop the dumplings into the soup. They might sink at first - don't panic, they'll pop back up in a minute or two.

Pop the lid on the soup and leave to gently simmer for 10 to 12 minutes.

Serve your soup and dumplings!