Sourdough Dumplings (Quick & Easy Discard Recipe)

Why Make This Recipe

Sourdough Dumplings are a delightful way to use your sourdough discard. They are quick, easy to make, and add a comforting texture to soups and stews. By using leftover sourdough starter, you reduce waste while creating a delicious dish that your family will enjoy. Whether you’re cooking for yourself or a crowd, these dumplings are sure to please.

How to Make Sourdough Dumplings

Ingredients:

• 1 ¼ cups flour (155 grams)
• ½ teaspoon sea salt (3 grams)
• 1 teaspoon sugar (4 grams)
• 2 teaspoons baking powder (8 grams)
• 6 tablespoons cold butter (cubed or grated, 85 grams)
• ½ cup sourdough starter discard (120 grams)
• 1 egg (50 grams)
• ¼ cup milk (60 grams)

Directions:

1. Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk to combine.
2. Add cold, grated or cubed butter and cut into the flour mixture with a fork.
3. Add the egg, sourdough starter, and milk to the bowl and stir with a spoon until the dough ball is shaggy.
4. Do not knead. Turn the dough out onto a floured surface and fold the dough a few times to work all the flour in.
5. Roll the dough out into a square so it’s about 1/4” thick. Use a pizza cutter or bench scraper to cut the dumplings to be 1/2” x 1/2”.
6. Add to a large pot of boiling soup immediately on medium heat to medium-high heat or save for later use. Fifteen minutes after you add the dumplings to the soup, use a soup spoon to lift a couple of dumplings out of the pot and test them with a fork to make sure they are done. If not, turn the dumpling soup down to low heat, wait 5 minutes, and check again.

How to Serve Sourdough Dumplings

Serve Sourdough Dumplings in your favorite soup or stew. They work well in hearty broths or creamy sauces. You can also enjoy them on their own, perhaps with a dip of your choice.

How to Store Sourdough Dumplings

If you have leftover dumplings, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage. Just place them in a single layer on a baking sheet until frozen, then transfer to a freezer bag.

Tips to Make Sourdough Dumplings

• Make sure to use cold butter for a flaky texture.
• Do not overwork the dough; just fold it a few times.
• Adjust the thickness of the dumplings based on your soup. Thinner dumplings work well in lighter broths.

Variation

You can add herbs or spices to the dough for extra flavor. Fresh chives or parsley can enhance the taste and presentation.

FAQs

1. Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but you may need to adjust the liquid ingredients.

2. What if I don’t have baking powder?
If you don’t have baking powder, you can make a substitute using baking soda and cream of tartar. Use 1 teaspoon of baking soda mixed with 2 teaspoons of cream of tartar.

3. Can I make these dumplings ahead of time?
Yes, you can prepare the dough ahead of time and store it in the fridge. Just remember to use it within 24 hours for the best texture.

Sourdough Dumplings

Sourdough Dumplings are a delightful way to use your sourdough discard, adding comforting texture to soups and stews. Quick and easy to make, these dumplings reduce waste while delivering a delicious dish.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dumpling Mixture

• 1.25 cups flour All-purpose flour
• 0.5 teaspoons sea salt
• 1 teaspoon sugar
• 2 teaspoons baking powder
• 6 tablespoons cold butter cubed or grated
• 0.5 cups sourdough starter discard
• 1 piece egg large size
• 0.25 cups milk

Method

 

Preparation

1. Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk to combine.
2. Add cold, grated or cubed butter and cut into the flour mixture with a fork.
3. Add the egg, sourdough starter, and milk to the bowl and stir with a spoon until the dough ball is shaggy.
4. Do not knead. Turn the dough out onto a floured surface and fold the dough a few times to work all the flour in.
5. Roll the dough out into a square so it’s about 1/4” thick. Use a pizza cutter or bench scraper to cut the dumplings to be 1/2” x 1/2”.

Cooking

1. Add to a large pot of boiling soup immediately on medium heat to medium-high heat or save for later use.
2. Fifteen minutes after you add the dumplings to the soup, use a soup spoon to lift a couple of dumplings out of the pot and test them with a fork to make sure they are done.
3. If not done, turn the dumpling soup down to low heat, wait 5 minutes, and check again.

Notes

Make sure to use cold butter for a flaky texture. Do not overwork the dough; just fold it a few times. Adjust the thickness of the dumplings based on your soup. Thinner dumplings work well in lighter broths.