Sourdough Bread Dumplings
Submitted by the_king
Sourdough bread dumplings are steamed, not boiled, so they puff into light, tangy loaves studded with toasted bread cubes. Slice and serve alongside goulash, roast pork, or any saucy braise that begs to be sopped up.
YIELD
16 servingsPREP
30 minCOOK
40 minREADY
2 hrsThese aren’t drop dumplings for the top of a stew. Think Central European steamed bread dumplings: a sourdough-spiked dough that rises tall and slices like a tender loaf.
The sourdough batter brings the tang, while toasted bread cubes folded through the dough leave little pockets of texture instead of one uniform crumb.
Don’t rush the rest. Letting the dough sit for at least an hour relaxes the gluten and gives the baking powder time to work, which is what lifts these dumplings once they hit the steam.
Steaming is the whole trick. The loaves better than double over the steamer, staying moist and springy in a way boiling never manages. A toothpick pulled clean from the center tells you they’re done.
Kitchen Tips
- Give the loaves room. They more than double in size, so steam only one or two at a time depending on the size of your pot.
- Keep the water just below the steamer basket and the heat high enough for steady steam; a flagging pot makes dense, gummy dumplings.
- Slice with a serrated knife, or the traditional way with a length of thread pulled through the loaf, so you don’t crush the airy crumb.
Variations
- Fold chopped fresh herbs or softened sauteed onion into the dough for a savory twist.
- Swap the toast cubes for torn stale crusty bread when you want extra chew.
Ingredients
Directions
In a very large mixing bowl combine flour, baking powder, salt and toast cubes; mix well.
In a medium bowl beat eggs slightly; add sourdough batter and milk.
Stir until well combined.
Pour batter mixture into flour mixture and mix dough until smooth.
Divide dough into four equal pieces and shape each piece into small rectangular loaves.
Set on wax paper, cover with plastic wrap and then a dish towel.
Allow dough to rest for at least 1 hour.
Prepare a large Dutch oven by placing a vegetable steamer inside and add water until it comes to just below the steamer.
Cover and bring to boil. Reduce heat but it must be high enough to create steam.
Place 1 or 2 (depending on size as loaves will better than double in size) loaves unto steamer and for about 20 minutes or until a toothpick inserted into center of loaf comes out clean.
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