These sourdough discard dumplings are a fun way to use up leftover starter! They’re soft, fluffy, and perfect for soups or stews. Plus, they add a tasty twist to any meal!
Whenever I make these dumplings, I feel like a kitchen magician. They disappear fast at dinner! A quick boil and they’re ready to impress – you can’t beat that!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the dish! Make sure the discard is unfed, as it still contains the yeast needed for fluffiness. If you don’t have any, plain yogurt can be an interesting alternative, just adjust the liquid in the recipe.
All-Purpose Flour: Standard for most dumplings, but feel free to swap in whole wheat flour for a nuttier flavor. Just note that it might change the texture a touch—more dense, but still delicious!
Baking Powder: This helps the dumplings rise and become light. If you want a more tangy taste, you can use baking soda—just remember to add a bit of vinegar or buttermilk to balance it out.
Milk: I usually use whole milk for richness, but any milk works! For a dairy-free version, use almond milk or oat milk. Just keep an eye on the consistency of the dough.
Optional Ingredients: Garlic powder adds great flavor, but leave it out if you’re not a fan. For garnish, fresh parsley adds color, but you can use chives as a tasty substitute.
How Do I Make Dumplings Fluffy and Soft?
Getting those dumplings just right is key! The trick lies in not overmixing the dough. Overmixing can make them dense instead of light. Here’s how to nail it:
- Gently mix the wet and dry ingredients until combined; small lumps are okay!
- Let the dumpling dough rest for 10 minutes—it allows the flour to absorb moisture and will create a softer texture.
- Add them to simmering broth—not boiling—this keeps the dumplings from toughening up.
- Keep the pot covered while they cook for about 15 minutes to steam and fluff up nicely.
Don’t forget, a quick sear in butter at the end gives a lovely golden touch, too!
How to Make Sourdough Discard Dumplings
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons melted butter
- 1/3 cup milk (adjust as needed)
- Fresh parsley, chopped (for garnish)
- Ground black pepper (for garnish)
- Grated Parmesan cheese (optional, for topping)
- Broth or soup of choice (about 4 cups; chicken, vegetable, or any preferred broth)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and about 15 minutes for cooking, totaling around 25 minutes. It’s a quick and delicious way to use that sourdough discard, and your hearty dumplings will be ready in no time!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, salt, and garlic powder (if using). Mix everything together until it’s just blended—don’t worry if there are a few lumps!
2. Create the Dough:
Add the melted butter and milk to the dry ingredients. Stir until a soft dough forms. If the dough feels too dry, adjust by adding more milk, one tablespoon at a time, until it’s just right.
3. Prepare the Broth:
In a large pot, bring your chosen broth or soup to a gentle simmer. This will be the cooking liquid for your dumplings.
4. Shape the Dumplings:
Using a spoon or your hands, form small dumplings (about 1 to 1.5 inches in diameter) from the dough. Don’t worry about them being perfectly uniform—they’ll taste great either way!
5. Cook the Dumplings:
Carefully drop the dumplings into the simmering broth. Cover the pot and let them cook for about 15 minutes. You’ll see them puff up and become soft, which is exactly what you want!
6. Optional Searing:
If you want a nice golden-brown finish, you can heat a small skillet with a little butter and quickly sear each dumpling until they’re golden on the top. This adds a lovely texture!
7. Serve and Garnish:
Once the dumplings are cooked, serve them hot in bowls filled with the broth. Garnish with chopped fresh parsley, a sprinkle of grated Parmesan if you like, and freshly ground black pepper to taste.
Enjoy your warm, tender sourdough discard dumplings in a savory broth—a perfect way to use leftover starter with a comforting twist!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can! Just keep in mind that using an active starter might make the dumplings puff even more, so adjust your adding of milk if needed to achieve the right dough consistency.
What Can I Substitute for Milk in This Recipe?
If you’re looking for a dairy-free option, almond milk or oat milk work great! Coconut milk can add a delicious richness, too. Just adjust the amount if your dough needs it.
How Do I Store Leftover Dumplings?
Store any leftover dumplings in an airtight container in the fridge for up to 2 days. To reheat, simply warm them gently in the broth or a bit of water on the stove to prevent them from drying out.
Can I Freeze Dumplings?
Yes, you can freeze uncooked dumplings! Just place them on a baking sheet in a single layer until frozen solid, then transfer them to a freezer bag. When ready to use, drop them directly into simmering broth without thawing; just be sure to add an extra minute or two to the cooking time.
