These sourdough discard dumplings are easy to make and so tasty! They’re fluffy, soft, and perfect in soups or on their own. Plus, they help reduce food waste!
Honestly, I love making these on a cozy day. Just mix the ingredients and shape them into little balls—so simple! They really make every meal feel special. 😊
Key Ingredients & Substitutions
Sourdough Starter Discard: The star of the show! It gives these dumplings a slight tang. You can use unfed starter straight from the jar. If you don’t have sourdough starter, you could swap it for plain yogurt or buttermilk for a similar effect.
All-Purpose Flour: This is the base for the dumplings, providing structure. If you’re looking for gluten-free options, you can try a gluten-free flour blend, although it may change the texture slightly. I sometimes like to mix in some whole wheat flour for added nutrition!
Baking Powder: This is crucial for fluffy dumplings. If you’re out, you can use baking soda, but be sure to add an acidic ingredient like lemon juice or vinegar to activate it.
Milk (or water): It moistens the dough. Feel free to use any milk you prefer—dairy, almond, or oat milk works well too!
Herbs: Adding fresh herbs like parsley or chives enhances the flavor. Feel free to skip them if you prefer plain dumplings or use dried herbs if fresh isn’t available.
How Do You Ensure Fluffy Dumplings?
Getting those perfect, fluffy dumplings requires careful cooking. Here’s how to make sure they turn out just right:
- Combine the dry ingredients without overmixing after adding the wet ingredients. This keeps the dumplings tender!
- Make sure the broth is simmering gently—not boiling—before you add the dumplings. Too much agitation can break them apart.
- Cover the pot while they cook. This steam helps them rise and cook through evenly. Keep an eye on them; they should get nice and puffy!
These simple steps will help you achieve that perfect, light texture in your dumplings every time!
How to Make Sourdough Discard Dumplings
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2 tablespoons milk (or water)
- 1 tablespoon melted butter (for finishing)
- Optional herbs (e.g., parsley or chives), finely chopped
- Broth or soup for cooking the dumplings
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and approximately 15-20 minutes to cook the dumplings in simmering broth. In total, you’ll need around 30-35 minutes to have a delicious batch of dumplings ready to serve!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, combine the sourdough discard, all-purpose flour, baking powder, and salt. Stir these dry ingredients together until everything is well blended.
2. Prepare the Wet Ingredients:
In a separate small bowl, whisk together the egg and milk (or water). This will add moisture to your batter and help it bind together.
3. Combine and Mix:
Add the egg mixture to the bowl with the dry ingredients. Stir gently until a thick batter forms. Be careful not to overmix; this keeps the dumplings light and fluffy!
4. Add Herbs (Optional):
If you’re using herbs like parsley or chives, fold them into the batter gently at this stage for an extra flavor boost.
5. Prepare the Cooking Broth:
In a large pan or Dutch oven, heat your choice of broth or soup and bring it to a gentle simmer. This will be where the dumplings cook and absorb flavor.
6. Drop in the Dumplings:
Using a spoon, drop spoonfuls of the dumpling batter directly into the simmering broth. Make sure to leave some space between the dumplings for them to expand as they cook.
7. Cook the Dumplings:
Cover the pan with a lid and let the dumplings cook for about 15-20 minutes. You’ll know they’re done when they’ve puffed up and are cooked through.
8. Finish with Butter:
If you like, brush the tops of the dumplings with melted butter for added flavor and a beautiful golden finish once they’re cooked.
9. Serve and Enjoy:
Serve the dumplings hot in the broth or as a comforting side to your meal. Enjoy the light, fluffy texture and subtle tang from the sourdough!
These dumplings are a fantastic way to use up leftover sourdough discard, and they add a delightful twist to any dinner! Enjoy every bite!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter! Just keep in mind that the dumplings may have a more pronounced sour flavor. If you prefer a milder taste, stick with the unfed discard.
What If My Dough Is Too Thick or Thin?
If your dough seems too thick, you can add a splash more milk or water to achieve a thick yet pourable consistency. Conversely, if it’s too thin, simply mix in a little more flour until it reaches the right texture.
Can I Make These Dumplings Without Eggs?
Absolutely! You can replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and let sit for a few minutes) or use 1/4 cup applesauce as a binder. They’ll still turn out fluffy!
How Can I Store Leftover Dumplings?
Store any leftover dumplings in an airtight container in the fridge for up to 2 days. To reheat, gently warm them in the microwave or in a pot with a bit of broth on the stove to maintain their softness.