Introduction

Sourdough dumplings are a quick and easy way to use up your sourdough starter discard while adding a comforting touch to your soups. These tender, flavorful dumplings can be ready in under 30 minutes and bring a delightful texture to any broth.

A close-up view of dough rolled thin and cut into many narrow rectangles and small squares on a white marbled surface. The dough is pale with a dusting of flour, giving it a slightly rough, powdery texture. Some small dough pieces are scattered near the edge, showing uneven cuts. The focus is on the orderly lines and slightly uneven edges of the dough strips and squares. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Combine the flour, sea salt, sugar, and baking powder in a large mixing bowl. Whisk the ingredients together until evenly mixed.
Step 2: Add the cold, grated or cubed butter to the flour mixture. Use a fork to cut the butter into the flour until it resembles coarse crumbs.
Step 3: Stir in the egg, sourdough starter discard, and milk with a spoon until the dough comes together in a shaggy ball. Avoid over-mixing.
Step 4: Turn the dough onto a floured surface and gently fold it a few times to incorporate any remaining flour. Do not knead.
Step 5: Roll the dough into a square about ¼ inch thick. Using a pizza cutter or bench scraper, cut the dough into small dumplings about ½ inch by ½ inch.
Step 6: Drop the dumplings immediately into a large pot of boiling soup over medium to medium-high heat. Cook for 15 minutes, then lift a few dumplings out and test with a fork to ensure they are cooked through. If needed, reduce the heat to low and cook for another 5 minutes before testing again.

Tips & Variations

Use cold butter straight from the fridge to create a light, flaky texture in your dumplings.
Try adding fresh herbs like chives or thyme to the dough for extra flavor.
If you don’t have sourdough discard, you can substitute with yogurt or buttermilk for a similar tangy taste.

Storage

Cooked dumplings are best enjoyed fresh in soup, but leftover cooked dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in soup or broth over low heat to avoid overcooking. Uncooked dumplings can be frozen on a baking sheet and then transferred to a freezer-safe bag for up to 1 month; cook directly from frozen in boiling soup, adding a few extra minutes to the cooking time.

How to Serve

The image shows a large piece of dough rolled out flat on a surface with a white marbled texture, which is lightly dusted with flour. The dough is cut into long, thin strips that are then sliced crosswise into small rectangular pieces, creating a grid pattern. There are some pieces cut loose and slightly shifting from the main dough sheet at the edge. The dough has a pale beige color with a soft, slightly powdery texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour, but the dumplings may be denser and have a nuttier flavor. You might want to combine whole wheat with some all-purpose flour for a lighter texture.

What if I don’t have sourdough starter discard?

If you don’t have sourdough discard, you can replace it with plain yogurt or buttermilk to add moisture and a slight tang to the dumplings. The texture will remain soft and tender.