Why Make This Recipe
Sourdough Dumplings are a delightful twist on traditional dumplings. Using sourdough starter discard not only reduces waste but also adds a unique flavor to the dumplings. They are soft, fluffy, and pair perfectly with soup or stew, making them a comforting addition to any meal. Plus, they are easy to make and great for beginners!
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 in all the flour.
- 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.
- Serve them hot in a bowl with your favorite broth, and garnish with fresh herbs for an added touch.
How to Serve Sourdough Dumplings
Sourdough Dumplings are best enjoyed hot. Serve them directly in a bowl of steaming soup or broth. You can garnish them with fresh herbs like parsley or chives for extra flavor and a nice presentation. They are perfect for family dinners or cozy gatherings.
How to Store Sourdough Dumplings
If you have leftover dumplings, allow them to cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat them in a pot of hot broth or soup until warmed through. You can also freeze the uncooked dumplings in an airtight container for up to a month. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Tips to Make Sourdough Dumplings
- Make sure your butter is very cold to keep the dumplings light and fluffy.
- Don’t overwork the dough; fold it gently to maintain a soft texture.
- For a bit of added flavor, consider adding herbs or spices like garlic powder or dill to the dough.
Variation
You can mix in different ingredients to the dough for added flavors. Cheese, chives, or even bits of cooked bacon can enhance the taste of Sourdough Dumplings. Experiment with what you have on hand!
FAQs
Can I use a different type of flour?
Yes, you can try using whole wheat flour or a gluten-free blend. However, this might change the texture slightly.
What if I don’t have sourdough starter?
If you don’t have sourdough starter, you can replace it with more milk or yogurt, but the flavor will be different.
Can I make these dumplings ahead of time?
Yes, you can prepare the dough and cut the dumplings in advance. Store them in the refrigerator or freeze them until you are ready to cook them.
Sourdough Dumplings
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Soft and fluffy dumplings made with sourdough starter discard, perfect for soups and stews.
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)
Instructions
- 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 in all the flour.
- 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.
- Serve them hot in a bowl with your favorite broth, and garnish with fresh herbs for an added touch.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Uncooked dumplings can be frozen for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg