How to Make Easy Sourdough Dumplings with Discard
When it gets cold, nothing warms you up like a hot bowl of chicken soup with sourdough dumplings. These dumplings were a big part of my family’s meals, adding a special touch to our soups. The secret ingredient? Using sourdough discard to make them.
This guide will show you how to make soft, homemade sourdough dumplings. You’ll need just 1 1/4 cup of flour, 1/2 cup of sourdough starter discard, and a few other things. They add a tangy, chewy texture to your soup or stew, making every bite cozy.
Table of Contents
Understanding Sourdough Discard Basics
If you love baking, you might know about sourdough discard. But what is it, and how does it differ from your active starter? Let’s explore the world of sourdough discard together.
What Makes Sourdough Discard Special
Sourdough discard is the part of your starter you remove when you feed it. It looks flat, smells sour, and is full of wild yeast and bacteria. Even though it can’t leaven dough, it makes your baked goods taste better, feel different, and is easier to digest.
Benefits of Using Discard in Recipes
- Flavor: Sourdough discard gives your recipes a tangy taste, from bread to savory dishes.
- Texture: The lactic acid and yeast in the discard make your food chewy or tender.
- Digestibility: The fermentation in the discard breaks down gluten, making food easier to digest.
Storage and Maintenance Tips
It’s important to store and care for your sourdough discard right. Keep it in the fridge for 5-7 days or freeze it for 3 months. Stir it now and then and feed it with flour and water if you’ll use it later. These steps help you use your discard and cut down on waste.
“Sourdough discard adds a delightful tang and depth of flavor to your recipes, ranging from baked goods to savory dishes.”
Essential Ingredients for Sourdough Dumplings
Take your homemade sourdough to the next level with delicious dumplings. You’ll need a few key ingredients:
- All-purpose flour: Choose this for a light, airy texture. You’ll need about 1 1/4 cup of flour.
- Sourdough starter discard: Use 1/2 cup of sourdough starter to add flavor.
- Baking powder: Add 2 teaspoons to help the dumplings rise and stay fluffy.
- Butter: Use 6 tablespoons of cold, cubed butter for a tender crust.
- 1 egg and 1/4 cup milk to hold everything together.
For a richer taste, mix in up to half whole wheat flour with all-purpose flour. Cold butter is key for a soft texture. You can also add herbs, black pepper, or other seasonings for more flavor.
“The secret to perfectly light and fluffy sourdough dumplings lies in the balance of all-purpose flour, sourdough starter discard, and cold butter.”
Required Kitchen Tools and Equipment
To make tasty sourdough dumplings, you need the right tools. The right tools help with measuring, mixing, and shaping. They ensure your dumplings turn out just right.
Measuring Tools and Scales
Getting the measurements right is key with sourdough. A food scale is a must-have. It lets you weigh ingredients accurately. You’ll also need measuring cups and spoons for other ingredients.
Mixing and Cutting Equipment
You’ll need a big, strong mixing bowl for kneading and mixing. Choose one with a wide base for easy dough handling. A rolling pin is key for shaping the dough. Use a bench scraper or pizza cutter to cut the dumplings neatly.
Cooking Vessels
For cooking, a large soup pot or a 5-quart dutch oven is best. It gives the dumplings room to cook evenly.
With these tools, you’re ready to make delicious sourdough dumplings. You’ll have everything you need from start to finish.
Preparing Your Sourdough Dumpling Dough
Get ready to make the base for your tasty sourdough dumplings! Start by mixing the dry ingredients in a big bowl. Mixing dry ingredients is the first important step. Whisk together the all-purpose flour, whole wheat flour, baking powder, and a pinch of salt until well mixed.
Then, it’s time to cut in the butter. Use a pastry cutter or two forks to mix the cold butter into the flour until it looks like coarse crumbs with pea-sized pieces. This step makes your dumplings flaky and tender.
- Mix the dry ingredients in a large bowl.
- Cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Add the sourdough discard, egg, and milk to the bowl.
- Stir the ingredients until a shaggy dough forms, being careful not to overmix.
Next, add the wet ingredients. Gently mix in the sourdough discard, egg, and milk until you get a shaggy dough. Don’t overmix, as this can make your dumplings tough. The dough should come together easily, with some flour streaks still visible.
Finally, let the dough rest at room temperature for 2-8 hours. Or, chill it in the fridge overnight for a tangier flavor. This resting time lets the sourdough discard work its magic, enhancing the dough’s structure and flavor.
“The key to perfect sourdough dumplings is in the dough preparation. Take your time, and let the flavors develop for a truly delightful result.”
Mixing and Handling Techniques
Mastering the art of mixing and handling your sourdough dumpling dough is key. When folding the dough, be gentle yet deliberate. Fold it a few times to mix in any remaining cold butter and flour.
Be careful not to overmix. The dough should be shaggy and slightly sticky, without being too kneaded.
As you work, maintain a quick handling of the dough. This keeps the butter chilled and prevents the gluten from developing too much. This will make your dumplings flaky and tender.
Remember, the key to success is handling the dough with a light touch. Work quickly to preserve the integrity of the ingredients.
Proper Dough Consistency
Achieving the right dough consistency is crucial for light and fluffy sourdough dumplings. Aim for a slightly shaggy, slightly sticky dough. It should hold its shape when gently squeezed.
Avoid overworking the dough. This can make it tough and dense. Instead, focus on folding the dough a few times to mix in any remaining flour or butter.
Temperature Considerations
Temperature is key in making your sourdough dumpling dough successful. Keep all your ingredients and tools cold. This helps keep the cold butter intact during mixing and handling.
If you want a stronger sourdough flavor, you can cold-proof the dough in the fridge. But make sure to let it come to room temperature before shaping and cooking.
“The secret to flaky, tender sourdough dumplings lies in the gentle handling of the dough and maintaining a cold temperature throughout the process.”
Shaping Perfect Sourdough Dumplings
Learning to shape sourdough dumplings is key to a tasty dish. You can roll and cut the dough or make drop dumplings. Both methods will help you get perfect dumplings every time.
Rolling and Cutting Dumplings
Roll the dough to 1/4-inch thickness on a floured surface. Use a sharp knife or pizza cutter to cut it into 1/2-inch squares. This makes uniform dumplings that cook well in your soup or stew.
Creating Drop Dumplings
Drop dumplings are great for a casual look. Just make tablespoon-sized dough balls and drop them into your broth. This method is quick and lets you focus on your dish.
Don’t matter which method you pick, flour the dumplings before cooking or freezing. This keeps them from sticking and helps them keep their shape.
| Dumpling Storage | Room Temperature | Refrigeration | Freezing |
|---|---|---|---|
| Sourdough Banana Dumplings | Up to 2 days | Up to 5 days | Up to 3 months |
| Pecan Golden Syrup | Up to 2 days | Up to 1 week | N/A |
The secret to great sourdough dumplings is gentle handling and not over-working the dough. With practice, you’ll make dumplings that look good and taste even better.
Cooking Methods for Sourdough Dumplings
Choosing the right cooking method can make a big difference in your sourdough dumplings. Whether you boil them or steam them, each method has its own benefits. It can change how your dumplings taste and feel.
Boiling Technique
Boiling is a popular way to cook sourdough dumplings. Just add them to a soup that’s simmering. Let them cook for 15-20 minutes at medium-high heat, covered.
To see if they’re done, use a toothpick or skewer. If it comes out clean, they’re ready. This method is great for adding dumplings to a simmering soup for a cozy meal.
Steaming Options
Steaming is a gentler way to cook your dumplings. Put them in a steamer basket over boiling water. Cover the pot and steam for 15-20 minutes, or until a toothpick comes out clean.
Steaming keeps the dumplings soft and fluffy. It’s perfect for lighter dishes or if you like a gentler cooking method. Try different times and methods to find what works best for you.
Adding Dumplings to Soups and Stews
Sourdough dumplings are a great addition to many hearty meals. They’re perfect for chicken soup or rich bone broth stews. These dumplings add a fluffy, flavorful touch to your favorite dishes.
Chicken and dumpling soup is a classic. Just add the dumplings to boiling chicken soup. Let them simmer for 10-15 minutes until they’re cooked. They soak up the broth, making a comforting meal.
For creamier dumplings, add heavy cream or grated cheese before serving. The buttery dumplings pair well with chicken soup or bone broth stews.
Sourdough dumplings also enhance hearty meals like beef or vegetable stews. Fold them into the stew and cook until tender. They soak up the broth, making the dish more filling.
When adding dumplings, handle them gently to avoid them falling apart. Stir the pot carefully and don’t overcrowd the dumplings. This way, you get the perfect mix of fluffy dumplings and savory broth.
| Dish | Cook Time | Servings | Calories per Serving |
|---|---|---|---|
| Chicken and Dumpling Soup | 50 minutes | 4 | 190 |
| Beef Stew with Sourdough Dumplings | 1 hour 30 minutes | 6 | 280 |
| Vegetable Stew with Sourdough Dumplings | 1 hour | 4 | 210 |
“Dumplings are the ultimate comfort food, and they take any soup or stew to the next level.”https://www.sourdoughvoyage.com/quick-sourdough-discard-pizza-dough/
Flavor Variations and Add-ins
Make your sourdough dumplings more exciting with different ingredients. Try adding fresh herbs like thyme, rosemary, or parsley for a nice aroma. Grated cheese, such as cheddar or Parmesan, adds a rich taste.
For a burst of color and texture, mix in chopped veggies like spinach or carrots. They add a fun twist to your dumplings.
Don’t hesitate to try spices like garlic powder, onion powder, or paprika. They bring a new level of flavor. Just remember to adjust the liquid if you add wet ingredients to keep the dough right.
With a bit of creativity, your simple sourdough dumplings can become a hit. Let your imagination guide you and enjoy the process.
Easy Sourdough Dumplings with Discard
Ingredients
- 1/4 cups all-purpose flour
- 1/2 cup sourdough starter discard
- 2 tbsp baking powder
- 6 tbsp cold butter, cubed
- 1 egg
- 1/4 cup milk
- 1/2 tsp salt
- Fresh herbs (e.g., thyme, rosemary, parsley)
- Grated cheese (cheddar or Parmesan)
- Chopped vegetables (e.g., spinach or carrots)
- Spices (e.g., garlic powder, onion powder, paprika)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
- Cut the cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs.
- Add the sourdough discard, egg, and milk. Stir gently until a shaggy dough forms. Be careful not to overmix.
- Let the dough rest at room temperature for 2-8 hours or refrigerate overnight to develop a tangier flavor.
- Option 1: Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into 1/2-inch squares using a pizza cutter or sharp knife.
- Option 2: For drop dumplings, simply spoon tablespoon-sized portions of dough into your simmering soup or stew.
- Add the shaped dumplings to a pot of boiling soup or stew. Reduce the heat to medium-high and cook for 15-20 minutes, covered, until the dumplings are cooked through (use a toothpick to check doneness).
- Serve the dumplings in your favorite chicken soup, vegetable stew, or any hearty dish of your choice!
Notes
FAQ
What are the key ingredients for making sourdough dumplings?
To make sourdough dumplings, you need 1 1/4 cup flour, 1/2 cup sourdough starter discard, and 2 teaspoons baking powder. Also, 6 tablespoons cold butter, 1 egg, and 1/4 cup milk are required. You can also use whole wheat flour partially.
What makes sourdough discard special?
Sourdough discard is special because it’s inactive and has a strong sour smell. It adds flavor, texture, and makes recipes more digestible.
How do I store and maintain sourdough discard?
Store sourdough discard in the fridge for 5-7 days or freeze it for up to 3 months. Refresh your sourdough starter regularly to keep it alive.
What essential tools are needed for making sourdough dumplings?
You’ll need a food scale, a large mixing bowl, and a rolling pin. A bench scraper or pizza cutter is needed for shaping. A large soup pot or 5-quart Dutch oven is required for cooking.
How do I prepare the sourdough dumpling dough?
First, mix the dry ingredients in a large bowl. Then, cut in the cold butter. Add the sourdough discard, egg, and milk. Stir until a shaggy dough forms, but don’t overmix.
How should I handle the sourdough dumpling dough?
Keep the ingredients and tools cold for the best results. Fold the dough a few times to incorporate the flour. But don’t knead it. Aim for a shaggy consistency without overworking the dough.
How do I shape the sourdough dumplings?
Roll the dough into a 1/4-inch thick square. Cut it into 1/2-inch by 1/2-inch pieces using a pizza cutter or bench scraper. Or, make drop dumplings by spooning tablespoon-sized portions directly into the soup.
How do I cook the sourdough dumplings?
Add the dumplings to boiling soup, then reduce the heat to medium-high. Cook for 15-20 minutes, covered. You can also steam the dumplings in a steamer basket over boiling water for a similar cooking time.
What are some ways to enhance the flavor of the sourdough dumplings?
Enhance the dumplings with herbs like thyme, rosemary, or parsley. Add grated cheese for savory flavor. Incorporate finely chopped vegetables like spinach or carrots. Experiment with spices such as garlic powder, onion powder, or paprika.