To be served with a stew of your choosing.
Making a stew, not sure what to serve it with? Boom. Kefir dough dumplings. You're welcome.
- 500g of Kefir (you'll need to venture into the chilled Polish isle in your local supermarket for that one. Don't worry, just act normal. Don't run. With any luck you won't run into your cleaner.)
- 5 tbsp of sunflower oil
- 1 tbsp of white wine vinegar
- 1 tbsp of granulated sugar
- 1 tsp of salt
- 700g of plain flour, plus a bit more for dusting
- 1 tsp of bicarbonate soda
- Mix the Kefir, 1 tbsp of oil, vinegar, sugar and salt in a bowl.
- Sift the flour and bicarbonate soda into the same bowl and mix in.
- Transfer onto a work surface dusted with flour and knead until the dough stops sticking to your hands. You may need to work more flour into it. The dough should be quite soft.
- Divide in into 4 equal parts.
- Flour the worktop again and roll each part into a very thin rectangle (no more than 0.5cm).
- Pour 1 tbsp of oil on top of it and smear around with your fingers until it's evenly covered.
- Roll up the dough from one side, like you would a cinnamon swirl, until you get a long sausage shape.
- Cut into roughly 1 inch chunks.
- Repeat with the remaining 3 parts. You should get roughly 30-35 dumplings.
- When your stew is ready and boiling, reduce the heat and gently place all of the dumplings on top of it. You may want to do this in a fairly deep dish, because you'll have to cover it. My dumplings were sticking out a bit, so I couldn't use a normal lid for the pan, but I happened to have a wok of the same size, so I used that as a lid. Also, the next step is to cook them on low-medium heat for about 40 min, so you may want to make sure your stew has plenty of liquid in it. Otherwise it may burn a bit.
- Cook for about 40 min, covered (told you).