Whole Grain Sourdough Dumplings



100 g sourdough starter (63 g whole wheat + 37 g rye ), take from the fridge

281 g kefir or buttermilk

410 g whole wheat pastry flour

1/4 teaspoon salt

In a large mixing bowl combine the starters and kefir. Stir the flour and salt into sourdough mixture until dough comes together.

Knead the dough until firm and smooth. Cover the bowl with a plastic wrap and refrigerate the dough for 5-8 hours. Remove the dough from the refrigerator and let sit at room temperature for an hour.

Divide the dough in fourths, then roll out one half to 1/8 inch thickness. Cut into rounds using a band from “Mason jar”

Place a small spoonful of  filling into the center of each round. Fold over the edges, and press together with your fingers. Repeat procedure with the remaining dough and the filling.

Bring a large pot of lightly salted water to a boil. Add dumplings and cook for 3 to 5 minutes or until they float to the top. Remove with a slotted spoon.

You will need 1 lb filling of choice, savory preferred.

My husband wanted to eat dumplings  just with “Farmer Cheese”. I would mix cottage cheese with flavorful hard cheese, black pepper and cayenne  or I would use feta and spinach.





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