The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

dumplings

Tommy gram's picture
Tommy gram

dumplings

Anybody have any experience re just rolling up some plain old dough into small balls and putting it on a stew that you were about to put in the oven? I have wanted to do it a few times but got a little cowardly and didn't.

I mix the dough once a week and carve off hunks for pizza and or bread as the week goes by and depending on what we need, so I usually have some hanging around. If the dough is gone then I have the starter developing. Looking for more fun things to do with the stuff besides bread and pizza. 

Comments

AbeNW11's picture
AbeNW11 (not verified)

Don't know if it's suited for bread dough and it's normally for soup but it's meat filled dumplings. Not normally something i'd think of for leftover dough but now you mention it...

Tommy gram's picture
Tommy gram

Thanks Abe.

I think what I have to do is just try it. Next time we make the chicken soup or the stew, im going to put some meatball size doughballs on top and see how they cook up. 

AbeNW11's picture
AbeNW11 (not verified)

Although I think a normal dumpling would have egg in the dough. Acts as a binder otherwise I think it may just disintegrate or not have a nice texture. If possible (just an idea) try and incorporate egg into the leftover dough then make a nice filling with mince meat or mashed potato. Then roll the egg dough flat and cut out rounds. Fill each round with the potato or mince meat then fold over and seal. Cook in the soup or stew.

Looking forward Tommy.