Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Side dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Sourdough batter -- proofed
1 c Milk
3 lg Eggs
6 c Flour, all-purpose
2 tb Baking powder
1 1/2 ts Salt
6 Toast slices -- cut in cubes
Recipe by: Randy Pollak
In a very large mixing bowl combine flour, baking
powder, salt and toast cubes; mix well.
In a medium bowl beat eggs slightly; add sourdough
batter and milk. Stir until well combined.
Pour batter mixture into flour mixture and mix dough
until smooth. Divide dough into four equal pieces and
shape each piece into small rectangular loaves. Set on
wax paper, cover with plastic wrap and then a dish
towel. Allow dough to rest for at least 1 hour.
Prepare a large Dutch oven by placing a vegetable
steamer inside and add water until it comes to just
below the steamer. Cover and bring to boil. Reduce
heat but it must be high enough to create steam. Place
1 or 2 (depending on size as loaves will better than
double in size) loaves unto steamer and for about 20
minutes or until a toothpick inserted into center of
loaf comes out clean. Four loaves is enough for about
12-16 servings. Note: Dumplings may also be boiled, in
which case you must cut each loaf in half; however
steaming produces larger and lighter dumplings. If you
wish you may refrigerate dumplings until cold
carefully slice and wrap in plastic wrap then foil and
freeze.
