This recipe looks like it may take all day but it really only takes about an hour of active working time. The dough can be made the day before and the bone broth is a larder staple. If you don't have a supply of broth on the shelf I highly recommend it. It will make many meals quicker to prepare and add many nutrients as well.
Dumpling dough
~ Sourdough Starter
~ Flour
~ Salt
~ Egg
The dumpling dough and pasta dough use the same mixing and kneading method. If you've never made pasta before, don't worry. Those recipes are on the way too!
In a bowl, make a well of flour. Pour the sourdough starter in the well and crack the eggs into it too. Top with a pinch of salt. Using a fork, whisk the egg and starter together. This will naturally start to allow the flour to start to mix in. Continue to stir the mixture moving outward towards the edges of the bowl incorporating more flour until it becomes "raggy". Then begin to knead the raggy dough until it comes together as a smooth and soft dough.
Knead for about 8-10 minutes. Then form it into and ball and place it in a covered bowl to rest for at least 4 hours. *If you would like a deeper flavor and the added nutrition of sourdough allow this to rest for 16 to 24 hours before moving on to the filling.
Dumpling Filling:
~ Venison (or any ground meat)
~ Onion, minced
~ Garlic, minced
~ Venison Breakfast Blend Seasoning
~ Pepper
Combine everything. Mix well.
To fill the dumplings- Roll the dough to 1/8" thick on a lightly floured table. Using a cooking cutter (I used a mason jar ring. It's what was available.) Cut circles.
Place about 1/2 tbsp of filling into the center of the dough circles. Then fold.
~Folding option 1- bring all the edged to the top of the meat filling pinch and twist to make a little "onion" shape.
~ Folding option 2- Fold the dough in half over the filling for a 1/2 moon shape. Starting at one edge pinch and roll the dough working towards the other edge.
Beef Broth
~ Beef bone broth
~ Onions, chopped
~ Olive oil
~ Tomato Paste **
~ Carrots, minced
~ Celery, minced
~ Venison Breakfast Blend Seasoning
In a stock pot, caramelize the onion in the olive oil. Add the carrots and celery and saute for a couple minutes. Then add the tomato paste and seasoning.
Pour in a bit of the bone broth to deglaze the pot. (This will steam and boil feverishly for a few seconds. Carefully stir the pot to lift all of the goodness off the bottom of the pot.)
Then add the remaining broth.
I let this simmer while I fill the dumplings.
**I had freeze dried tomato powder in the cupboards and used that before. It worked well too.
Cooking the dumplings
With the broth at a heavy simmer, carefully drop as many dumplings that will comfortably float on the surface. They will sink initially. Wait a minute or two and give them a stir and they will begin to float. Allow the dumplings to simmer for about 5 minutes then remove from the broth, keep them warm and cook the next batch.
Serve
Place the dumplings in a bowl, ladle a bit of broth over the top and serve.
*We enjoy it with a splash of heavy cream sometimes.
*It can also be served over rice if you're needing to stretch this meal to feed a few more.