Thursday, March 4, 2010

Sourdough Dumplings

I prefer to cook these dumplings in boiling water for a few minutes to hold their shape, but then transfer the dumplings to cover a chicken casserole.  Either way, they're delicious!  To save time, you may prefer to make your mashed potatoes using instant potato flakes.

Dry ingredients:
2-1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Wet ingredients:
1/2 cup mashed potatoes
1/2 cup sourdough starter
1/4 cup melted butter or shortening or oil
3/4 cup milk or ricemilk

In a large bowl combine wet ingredients.  In a 4-cup measuring cup, combine dry ingredients.  Add dry ingredients all at once to the wet ingredients.  Stir just until moist.  Drop dough from a small ice cream scoop or spoon into boiling chicken broth.  Cover and cook slowly for about 15 minutes.  Drain. 

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