why make this recipe
Sourdough Dumplings are a fantastic way to use sourdough starter discard. Instead of tossing your leftover starter, you can create fluffy and delicious dumplings that add a unique flavor to your dishes. This quick and easy recipe is perfect for those busy days when you want a comforting meal without spending hours in the kitchen. Plus, they can elevate any soup or stew, making your meals even more enjoyable!
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 using a fork.
- Add the egg, sourdough starter, and milk to the bowl and mix with a spoon until the dough forms a shaggy ball. Avoid kneading.
- Turn the dough out onto a floured surface and fold it a few times to incorporate all the flour.
- Roll the dough out into a square about 1/4” thick. Use a pizza cutter or bench scraper to cut the dumplings into 1/2” x 1/2” squares.
- Drop the dumplings into a large pot of boiling soup immediately, adjusting the heat to medium or medium-high. After 15 minutes, lift a couple of dumplings out of the pot with a soup spoon and test them with a fork. If they aren’t done, turn the soup to low heat, wait another 5 minutes, and check again.
how to serve Sourdough Dumplings
Sourdough Dumplings are best served in a warm bowl of soup or alongside your favorite stew. They can soak up the flavors and make your meal hearty. You can add fresh herbs or a sprinkle of cheese on top for an extra touch.
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. To reheat, simply place them in warm soup or steam them gently.
tips to make Sourdough Dumplings
- Ensure your butter is very cold to keep the dumplings light and fluffy.
- Don’t overwork the dough; just fold it enough to mix the ingredients.
- Experiment with different herbs or seasonings in the dough for added flavor.
variation
You can mix in some chopped herbs, such as parsley or chives, into the dough for an extra burst of flavor. Another variation is to use whole wheat flour instead of all-purpose flour for a nuttier taste.
FAQs
How long can I store Sourdough Dumplings?
You can store them in the fridge for up to 3 days in an airtight container.
Can I use fresh sourdough starter instead of discard?
Yes, you can use fresh sourdough starter, but the dumplings may have a different texture.
What soups work best with Sourdough Dumplings?
They pair well with chicken soup, vegetable soup, or any hearty stew, making them a versatile addition to your meals.
Sourdough Dumplings
Ingredients
Dumpling Ingredients
- 1.25 cups flour (155 grams) All-purpose flour works best.
- 0.5 teaspoon sea salt (3 grams) Adjust salt to taste.
- 1 teaspoon sugar (4 grams) Regular granulated sugar.
- 2 teaspoons baking powder (8 grams) Ensure it's fresh for best results.
- 6 tablespoons cold butter (cubed or grated, 85 grams) Keep the butter very cold for light dumplings.
- 0.5 cup sourdough starter discard (120 grams) Can substitute with fresh sourdough starter.
- 1 large egg (50 grams) Room temperature egg works best.
- 0.25 cup milk (60 grams) Dairy or non-dairy milk can be used.
Instructions
Preparation
- 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 using a fork.
- Add the egg, sourdough starter, and milk to the bowl and mix with a spoon until the dough forms a shaggy ball. Avoid kneading.
- Turn the dough out onto a floured surface and fold it a few times to incorporate all the flour.
- Roll the dough out into a square about 1/4” thick.
- Use a pizza cutter or bench scraper to cut the dumplings into 1/2” x 1/2” squares.
Cooking
- Drop the dumplings into a large pot of boiling soup immediately, adjusting the heat to medium or medium-high.
- After 15 minutes, lift a couple of dumplings out of the pot with a soup spoon and test them with a fork.
- If they aren’t done, turn the soup to low heat, wait another 5 minutes, and check again.