Sourdough dumplings

• Combine flour, baking powder and salt into a large mixing bowl.
• Divide your cold butter into tablespoons and cut it into the flour mixture with a pastry cutter or fork.
• Incorporate the sourdough starter, egg, and minced parsley.
• Once your dough comes together, scoop about 1 tablespoon of dumpling dough out and form into a ball. Continue until you’ve made all your balls, about 25.
• Drop each ball into a large pot of simmering soup one at a time, making sure they do not start sticking together.

  They might sink at first – don't panic, they'll pop back up in a minute or two.
• Cover your soup pot and continue to simmer for about 10-15 minutes. The dumplings will begin to float to the top and expand.

Notes

• The dumplings should be the last thing you add to your soup.
• If you have extra active sourdough starter after making your bread, use it for these dumplings! Otherwise, you can use discard straight from the fridge.
• Make sure your soup is simmering – not boiling – when you add in your dumpling dough. Otherwise, you may end up with soggy dumplings.
• Cover your soup with a lid after adding your dumpling dough. The steam helps to cook them to perfection!

Long fermentation:

• You can mix the dough up and then leave it out for several hours to long ferment. After this, place the dough in the fridge for a few hours so they are easier to shape.

To freeze:

• Make dumpling dough and freeze for future use. Simply form your dough into balls and add to a baking sheet. Freeze them just until they've hardened enough to be easier to work with. Take them out of the freezer, wrap each dough ball individually in plastic wrap and add to a freezer bag or airtight container. Place in the freezer for up to three months.