Description
Soft and fluffy dumplings made with sourdough starter discard, perfect for soups and stews.
Ingredients
Scale
- 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