Why Make This Recipe

Sourdough Dumplings are a fantastic way to use up sourdough starter discard. They are quick and easy to make, adding a delicious and fluffy texture to your soups. When you want something comforting and filling, these dumplings rise to the occasion. Making them is simple, and they complement many dishes. Plus, you get to avoid wasting perfectly good sourdough starter!

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:

Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk to combine.
Add cold, grated or cubed butter and cut it into the flour mixture with a fork.
Add the egg, sourdough starter, and milk to the bowl, stirring with a spoon until the dough ball is shaggy.
Do not knead. Turn the dough out onto a floured surface and fold it a few times to work all the flour in.
Roll the dough out into a square, about 1/4 inch thick. Use a pizza cutter or bench scraper to cut the dumplings into 1/2 inch squares.
Add the dumplings to a large pot of boiling soup immediately on medium to medium-high heat or save for later use.
After 15 minutes, use a soup spoon to lift a couple of dumplings out and test them with a fork to see if they are done. If they aren’t ready, turn the soup temperature down to low, wait 5 minutes, and check again.

How to Serve Sourdough Dumplings

Sourdough Dumplings are perfect when added to hearty soups or stews. Serve them hot in a bowl with your favorite broth, and garnish with fresh herbs for an added touch. They can also be enjoyed on their own as a delightful snack!

How to Store Sourdough Dumplings

Store any leftover dumplings in an airtight container in the refrigerator for up to two days. If you want to keep them longer, consider freezing them. Place the uncooked dumplings on a baking sheet to freeze, then transfer them to a freezer bag. They can last for up to three months in the freezer.

Tips to Make Sourdough Dumplings

Ensure the butter is cold for the best texture.
Don’t overwork the dough to keep the dumplings light and fluffy.
You can add herbs or spices to the dough for extra flavor.

Variation

For a twist, try adding cheese or chopped vegetables to the dough mixture. This can enhance flavors and create a unique taste.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can use whole wheat flour, but the texture may be denser. You might need a little extra liquid.

What can I use if I don’t have sourdough starter discard?

If you don’t have sourdough discard, you can replace it with yogurt or another type of sour dairy, but the flavor will be different.

How do I know when the dumplings are done?

The dumplings will float to the top of the soup when cooked. You can always taste one to ensure it’s fully cooked through!