Herbed Dumplings

Name: Herbed Sourdough Dumplings
Ingredients: 200g Motherdough discard; 200g Cake flour; 160g water; 30g Extra virgin olive oil; 8g Salt; Pinch of oregano or Italian herbs

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

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

Return to Recipe Index

Back to Recipes (click picture to load recipe)

Herbed Dumplings

Herbed Sourdough Dumplings

Category

Ingredients

Directions

Recipe Note

Explore more

Share this

Popular posts

Herbed Sourdough Dumplings

Category

Ingredients

Directions

Recipe Note

Explore more

Share this

Popular posts

Notify me when available

Item		Price	Qty	Total
		Subtotal	R 0.00
		Shipping
		Total

Net Orders Checkout

Shipping Address

Shipping Methods