Sourdough Dumplings
These soft, tangy sourdough dumplings are the perfect addition to any soup or stew. Made with sourdough discard, they add a chewy texture and rich flavor, making them a comforting, easy meal.
Equipment
- Large mixing bowl
- Pastry Cutter or Two Forks
- Rolling Pin
- Bench Scraper or Pizza Cutter
- Soup Pot or Dutch Oven
Ingredients
Dumpling Dough
- 1 1/4 cups all-purpose flour
- 1/2 cup sourdough starter discard
- 2 tsp baking powder
- 6 tbsp cold butter cubed
- 1 egg
- 1/4 cup milk
- 1/2 tsp salt
Optional Add-ins
- fresh herbs thyme, rosemary, parsley
- grated cheese cheddar or Parmesan
- chopped vegetables spinach or carrots
- spices garlic powder, onion powder, paprika
Instructions
- Whisk together the flour, baking powder, and salt in a large mixing bowl.
- 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 for 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!
- Store leftover dumplings in the fridge for up to 5 days or freeze for up to 3 months.
Notes
Add herbs, spices, or vegetables to the dough for different flavors. Grated cheese will make the dumplings extra savory.