Sourdough Noodle Dumplings
Ingredients
- 1 cup all-purpose flour plus extra for rolling
- 1 cup sourdough starter active or discard
- 1 large egg yolk skip the white—it keeps them tender and rich, more noodle-like
- ½ teaspoon salt
- ¼ teaspoon baking powder optional, for a touch of lift
- 1 –2 tablespoons water or milk only if needed for rolling
Instructions
Mix the dough
- In a medium bowl, stir together the sourdough starter, egg yolk, and salt until smooth. Add the flour and baking powder (if using), mixing until a stiff dough forms. It should be firm but still workable.
Knead and rest
- Turn the dough out onto a floured surface and knead gently for 1–2 minutes, just until smooth. Cover with a towel and let it rest for about 10 minutes—this step helps the dough roll more easily.
Roll and cut
- Roll the dough thin, about ⅛ inch thick. Cut into strips roughly 1 inch wide and 2–3 inches long. They’ll puff a bit as they cook, so thinner is better.
Cook in broth
- Bring your chicken broth to a gentle simmer. Drop the dumplings in one at a time, stirring occasionally so they don’t stick together. Simmer for 12–15 minutes, or until tender with a slight chew in the center.