Ingredients
Dumpling Dough
- 50 g Butter (cold and chopped into small cubes)
- 150 g All Purpose Flour
- 6 g Baking Powder (1 teaspoon)
- 6 g Salt (1 teaspoon)
- 1 tbsp Fresh thyme (or other fresh herbs of choice)
- 150 g Sourdough Starter (or sourdough discard)
- 1 Egg
Instructions
- Prepare the butter: 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 needed.
- Combine butter and flour: Add flour and butter to a mixing bowl and rub the flour into the butter using your fingertips until the mixture becomes crumbly but still cold to the touch.
- Add dry ingredients and herbs: Incorporate the baking powder, salt, and fresh herbs into the flour-butter mixture, gently stirring with a spatula or spoon until evenly distributed.
- Mix wet ingredients: Whisk the egg and sourdough starter together in a separate bowl, then pour this mixture into the center of the dry ingredients.
- Form the dough: Gently bring the wet and dry ingredients together to create a dry dough. Be careful not to overwork the dough to keep dumplings tender.
- Shape dumplings: Using your fingers, form 12 small balls of dough. They do not need to be perfect and might feel slightly crumbly, which is normal.
- Long ferment option: If you plan to use the long fermentation method, refer to the notes section for detailed instructions.
- Simmer the soup: Ensure your soup is gently simmering—not boiling. Carefully drop the dumplings into the simmering soup; they may sink initially but will rise within a minute or two.
- Cook the dumplings: Cover the pot with a lid and allow the dumplings to cook by gently simmering for 10 to 12 minutes.
- Serve: Once cooked, serve the soup with the fluffy sourdough dumplings immediately for the best flavor and texture.
Notes
- For a longer ferment, after step 6, place the shaped dumplings on a baking tray lined with parchment paper, cover with a cloth, and refrigerate for 8–12 hours before cooking. This deepens the flavor and improves texture.
- Ensure the soup is gently simmering and not boiling to prevent dumplings from breaking apart.
- You can substitute fresh thyme with other fresh herbs such as rosemary or parsley based on preference.
- If you don’t have sourdough starter, you can use sourdough discard or adjust by adding a tablespoon of yogurt for some tanginess.
- Dumplings should be dropped carefully into the hot soup to prevent splashing and maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Soup Add-on
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
