I’m not much of a cook, but I can make these Sourdough Dumplings and they’re so good, even my non-cooking friends can make them. They’re perfect for a cold winter night when you want something comforting and delicious. My family loves them, and they always ask me to make them when they come over. I usually serve them with some kind of stew or soup, but they’re also really good with just some butter and honey. I think you should give them a try!
Ingredients Overview For Sourdough Dumplings Recipe
Sourdough Starter is the perfect ingredient for this recipe because it makes the dumplings light and fluffy. It also gives them a delicious sour flavor that pairs perfectly with the stew or soup you’re serving them with. Sourdough Starter is a great alternative to regular bread, and I think you’ll love these Sourdough Dumplings!
Sprouted Spelt Flour – or regular flour
Spelt flour is a whole grain flour that’s been sprouted and dried. It has a nutty flavor and gives the dumplings an extra yummy texture. If you don’t have spelt flour, regular all-purpose flour will work just fine too.
Baking powder helps to lighten up the dough and ensures that the dumplings rise.
Celtic Sea Salt
Celtic sea salt is a mineral-rich unrefined salt that’s harvested from the Atlantic Ocean off of France and Ireland. It adds flavor and helps to bring out the flavors in the other ingredients.
Olive oil adds flavor, moisture, and tenderness to the dumplings.
The egg helps to bind all of the ingredients together and keeps them from falling apart.
Coarse ground pepper
Freshly ground pepper adds a nice hint of heat, but not too much. It’s also a great way to add flavor without adding extra salt.
Fresh parsley – finely chopped
Parsley adds a freshness to the dumplings and helps to brighten up the flavor. Use freshly chopped parsley for best results.
If you don’t have sourdough starter, you can use yogurt or buttermilk in its place. You can also use all-purpose flour or whole wheat flour in place of the sprouted spelt flour. If you don’t have olive oil, melted butter or coconut oil will work too. Finally, if you don’t have fresh parsley, you can substitute with a teaspoon of dried herbs.
- 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
Instructions For Sourdough Dumplings Recipe
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with butter or cooking spray.
- In a medium bowl, whisk together the sourdough starter and spelt flour until blended.
- Add in the baking powder, salt, olive oil, egg, and pepper; stir to combine.
- Fold in the fresh parsley until evenly distributed throughout the dough.
- Scoop spoonful of dough into the prepared baking dish, spacing them about an inch apart from one another as you go along.
- Bake for 15-20 minutes or until lightly golden brown on top and cooked through in the center when pierced with a toothpick.
- Serve warm with butter, honey, or stew! Enjoy!
The entire recipe contains a total of 1345 calories, with 217 grams of carbs, 39 grams of fat and 44 grams of protein.
The recipe will last in the fridge for up to 2 days. You can also freeze the dumplings for up to 2 months. To freeze, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag.
These Sourdough Dumplings are a delicious and healthy alternative to regular bread. They’re light, fluffy, and have a delicious sour flavor that pairs perfectly with the stew or soup you’re serving them with. I think you’ll love these dumplings! If you give them a try, be sure to let us know what you think in the comments below.