Herbed Dumplings

Feeding your Motherdough invariably results in offcuts and excess that you don't use for baking.

A great way to to use this is to make sourdough dumplings. Light and fluffy with the delicate umami that our amazing Motherdough culture imparts to the dough.

Herbed Sourdough Dumplings

Rated 3.5 stars by 2 users

Category

Motherdough discard

These dumplings are delicious in cooked in a lamb stew or chicken casserole.

Ingredients

200g Motherdough discard
200g Cake flour
160g water
30g Extra virgin olive oil
8g Salt
Pinch of oregano or Italian herbs

Directions

Blend the Motherdough offcuts with the oil and water, with a stick blender or liquidiser.
Sift the flour into a bowl and the liquid.
Bring together to incorporate ingredients and sprinkle on salt.
Knead into a smooth dough and divide into 6 pieces. Form little balls and cross-cut.
Place in a tray sprinkled with flour and cover lightly with cling film. Leave to prove for 3-4 hours until double in size.
Gently lift out of the tray and place on top of the stew and steam for 20 minutes with the lid on.

Recipe Note

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