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.