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Recipe: Sourdough Dumplings

by Your Friends at Superbaking

Craving something warm and cozy? You can never go wrong with fluffy homemade dumplings. 

Spice it up with different herbs for extra flavor. 

These dumplings can go with just about any type of stew and will definitely bring warmth and flavor to your table at any given day. 


Ingredients

SOURDOUGH WRAPPER

  • 2 1/4 cups flour
  • 1/2 cup cornstarch
  • 5/8 cup sourdough starter 
  • 2 tsp. sugar
  • 6 oz. water
  • 1/4 cup butter
  • 1 tsp salt
  • 1 tsp Soy sauce

DUMPLINGS FILLING

  • 1/4 cup ginger
  • 2 cloves of garlic
  • 1 1/4 cup ground meat
  • 1/2 cup cabbage
  • Green onions
  • Olive oil
  • Salt 
  • pepper 

Instructions

  • In a large bowl, whisk the all-purpose flour, cornstarch, and sugar until thoroughly combined. Mix together all the dry ingredients first. 

  • Add the ripe sourdough starter and water. Mix the dough using your hands until the water is completely incorporated. Leave the dough and let it rest for at least 2 minutes to develop the gluten in the flour.

  • Add salt and butter. Combine it thoroughly into the dough until it comes out quite thick and sticky. 

  • Slightly dust your countertop and place the dough on it. Start kneading the dough for a few minutes. 
  • Put it in your Superbaking Banneton Basket and let it ferment until the dough doubles in size. At least 3-4 hours. 

Filling:

  • Grate the ginger and the cloves of garlic.

  • Get your pan hot before putting the olive oil on. Simply sauté the garlic and ginger for 30 seconds then add the ground beef. As the beef begins to brown, continue to break the meat into smaller and smaller pieces.
  • Pour in the cabbage and some salt and pepper to taste. You can also add spices of your choice to suit your taste.

  • Set aside in a bowl and let it cool.

  • Pour in soy sauce and green onion(optional).

Sourdough dumpling:

  • Place the dough on a lightly dusted surface and cut it in half.
  • Flatten one piece of dough into a rectangle that is 1 inch tall, with a short end is 2 inches wide, and the long end is around 5 – 6 inches. Cut length-wise.
  • Cut each dough piece into 1-inch segments, yielding around 10 pieces.
  • Roll out each puffy disc into a smooth, flattened dumpling wrapper on a floured surface using a rolling pin. To prevent tearing when cooking, you want the disc's borders to be somewhat thinner and the center to be a little thicker.
  • Add a tablespoon of filling in the middle of the wrapper. Pinch the dumpling wrapper together until it encloses the filling inside.

  • Steam and serve warm.

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