dumpling series

this is the second part of my three part series on sourdough discard dumplings!

• in the first part, i explain my formula and method for making dumpling wrappers using sourdough discard.
• in this part, i focus on shandong style dumpling wrapping technique (with a vegan filling recipe!), and how i like to pay fry them.
• the third part describes my formula and method for adding a pretty, extra crispy skirt on your pan fried dumplings with a sourdough discard slurry.

read them all together to re-create my sourdough dumplings, or mix and match with different techniques or store-bought items.

notes

this guide assumes you are beginning with a set of dumpling wrappers.

after wrapping your dumplings, you can freeze them for 3 months. i put dumplings on a well floured sheet pan and pop them into the freezer until firm before transferring them into a re-usable ziploc like container for longer term freezer storage.

easy vegan filling

shandong style wrapping method

to begin, hold a single wrapper flat in your open-facing left hand.

next, put a spoonful of filling inside the center of the wrapper. this photo shows a generous amount, but i would start off with less filling until you get a hang of it. you may need to pack your filling slightly.

after filling, pinch opposite sides together at the middle with your other hand so it looks kind of like a cannoli.

to close, we start at the left end of the dumpling.

start by tucking the filling in on the left side by poking it lightly inward. then, fold the dough at the tip inward slightly and firmly pinch shut.

continue firmly pinching upwards until you meet the center pinch. the dough can overlap at times but you don’t need to be precise with it.

when shut securely, repeat with the other side! give it an extra squeeze for closure.

when complete, set aside on a well floured surface, and repeat with the rest of your dumplings. freeze or cook them immediately.

pan frying potstickers

to cook, i usually pan fry or boil them. serious eats wrote up a great guide that approximates what my family does for both fresh and frozen homemade dumplings.

on medium to medium-high heat, heat up a thin layer of oil in a non-stick skillet. place as many dumplings as you can fit in sizzling skillet. fry until lightly golden, about 1 minute.

then, pour a thin layer of water, covering the bottom of the skillet. cover the lid immediately and cook for 5 minutes. remove cover and cook until bottoms are golden brown and water is completely evaporated.

if you’re now the happy parent of a new sourdough starter baby, and looking for a lightweight owner’s manual with video, you’re on the right page. a healthy, active starter is the lifeblood to any great loaf of sourdough.

the thing about starters is that not all starters are the same. all starters consist of flour, water, and the bacteria and yeast colonies that make it *alive*. however, there are starters made from rye flour, wheat flour, all purpose flour, bread flour, etc. there are also liquid starters and stiff starters. the ratios of ingredients can vary, and the composition of a starter can also shift over time.

i have a stiff starter, so to keep it simple, this guide will only speak to how i maintain my stiff starter. my stiff starter has a dough-like consistency rather than a batter-like consistency

one caveat before i begin: i am not a professionally trained baker in any capacity, nor do i claim to be. i am but a humble sourdough nerd who is incredibly curious about bread, has learned a bunch, and continues to learn a bunch 🙂

ok. now that that’s out of the way, i think about taking care of my starter in two parts — feeding and storage. i’ll dive into both parts in further detail below.

how to feed your starter

this is the ratio i use:

1 part unfed starter
1 part whole wheat flour
4 parts all purpose flour
4 parts water at 85 – 90°F

the recipe below is an example of a day where i am planning to bake. if i’m not baking, i like to reserve a very small amount — often only 6g of starter. 6g will look very, very small, but trust me, your starter will bounce back!

how to store your starter

when i’m keeping up my feeding schedule, i keep my starter in an old, glass peanut butter jar or a mason jar with a lid on my kitchen island counter. i’d recommend choosing a jar that will allow your starter to grow 3x in volume. starters are strong! they will pop the lid off if there’s not enough room. pro tip: write down or make note of the weight of the empty jar without the lid. this will make weighing the ingredients much easier.

when i need a break, i transfer a bit of it when its almost peak (~7 to 8 hours after feeding) into a smaller jar, and store in the fridge. for some time i kept my starter in the fridge during the week and took it out on weekends. you can keep your starter in the fridge for up to a month. i’d also recommend refreshing it at least 2 times before baking with it again. the first time i take my starter out of the fridge, i use an adjusted ratio:

2 parts unfed starter
1 part whole wheat flour
4 parts all purpose flour
4 parts water at 85 – 90°F