Sourdough Dumplings
Sourdough Dumplings are a quick and easy way to use sourdough starter discard, adding a unique flavor to soups and stews.
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.
Notes
Serve Sourdough Dumplings in a warm bowl of soup or alongside your favorite stew. They can soak up flavors well. Top with fresh herbs or cheese for added flavor. Ensure butter is very cold and don’t overwork the dough. Experiment with herbs for different flavors.