Sourdough Bread Dumplings
Sourdough Bread Dumplings recipe
Yield
16 servingsPrep
30 minCook
40 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sourdough
batter |
* |
| 1 | cup |
milk
|
|
| 3 | large |
eggs
|
|
| 6 | cups |
all-purpose flour
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 1 ½ | teaspoons |
salt
|
|
| 6 | each |
bread
slices, cubed, toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sourdough
batter |
* |
| 237 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 1.4 | l |
all-purpose flour
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 7.5 | ml |
salt
|
|
| 6 | each |
bread
slices, cubed, toasted |
*
|
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.
