These Sourdough Discard Dumplings are fluffy and tasty little bites that make use of leftover sourdough starter. They’re perfect for soups or just on their own!
Honestly, they remind me of little clouds—soft and delightful! I love making these when I have some sourdough starter to spare. They’re super quick and easy to whip up!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the dish! Using unfed discard gives the dumplings a light tangy flavor. If you don’t have sourdough discard, you can use a simple pancake or biscuit batter instead for a different texture.
Flour: All-purpose flour works great here, but feel free to try whole wheat or a gluten-free blend if needed. Just keep in mind that different flours might change the texture slightly.
Baking Powder: This helps the dumplings rise and become fluffy. If you prefer to avoid baking powder, a bit of baking soda with an acid (like buttermilk) could work too—but this might require tweaking the liquid amounts.
Milk: Adjust the milk for your desired dough consistency. If you’re dairy-free, any plant-based milk like almond or oat milk will do just fine!
Herb Garnish: I love using parsley or chives for a fresh touch, but feel free to experiment with herbs like dill or thyme based on your flavor preferences.
How Do I Cook Dumplings Without Making Them Gummy?
Cooking dumplings can be tricky, as you want them fluffy but not heavy or gummy. The right technique is key!
- Make sure your broth is at a simmer, not a rolling boil. Too much agitation can break the dumplings apart.
- Drop spoonfuls of the batter into the simmering broth with space in between, so they have room to expand.
- Cover the pot to steam cook them as they simmer; this helps them puff up nicely.
- Check for doneness by cutting one in half. If it’s cooked through, you’re good to go!
- If you want a nice crust, pan-fry them lightly after boiling. Just a minute or two in a hot skillet does the trick!
Follow these steps, and you’ll have perfect dumplings every time!
Sourdough Discard Dumplings Recipe
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 tbsp melted butter or olive oil
- ½ cup milk (approximately; adjust as needed)
- Herb garnish (such as parsley or chives), chopped, for serving
- About 4 cups broth or soup base for cooking (chicken, vegetable, or beef broth)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook, so in total, you’re looking at 25 minutes before those delicious dumplings are ready to enjoy. Quick and satisfying!
Step-by-Step Instructions:
1. Prepare the Dumpling Mixture:
In a mixing bowl, combine the sourdough starter discard, flour, baking powder, and salt. Stir them together until well mixed.
2. Make the Dough:
Next, add the melted butter (or olive oil) and gradually pour in the milk. Mix everything together until you have a sticky but workable dough. If it’s too thick, add a little more milk until it reaches the right consistency—it should be thick enough to drop by spoonfuls but not too runny.
3. Bring Broth to a Simmer:
In a large skillet or pot, bring your chosen broth or soup base to a gentle simmer over medium heat.
4. Drop in Dumpling Batter:
Using a spoon, drop spoonfuls of the dumpling batter into the simmering broth. Make sure not to overcrowd the pot; give them some space to expand while they cook.
5. Cook the Dumplings:
Cover the pot with a lid and let the dumplings cook on medium-low heat for about 15 minutes. They will puff up and become fluffy during this time, so try not to remove the lid too often!
6. Optional Browning:
If you like a nice golden finish, carefully remove the dumplings with a slotted spoon and pan-fry them in a bit of butter for a couple of minutes until they’re golden on each side.
7. Garnish and Serve:
Return the dumplings to the broth if you pan-fried them, or serve them on their own. Garnish with chopped fresh herbs for a pop of flavor. Enjoy your warm dumplings as a delightful side or a hearty main course!
With this recipe, you’re not only making delicious dumplings but also giving new life to your sourdough starter discard. They’re fluffy, flavorful, and perfect for any soup or stew. Enjoy!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just be aware that it may result in a slightly denser dumpling due to the higher fiber content. You might also need to adjust the liquid slightly for the right consistency.
Can I Freeze Leftover Dumplings?
Absolutely! If you have leftover dumplings, let them cool completely, then place them in an airtight container or a freezer bag. They can be frozen for up to 3 months. To reheat, simply add them to simmering broth or steam them until heated through.
What Should I Do if My Dumplings Are Too Sticky?
If your dough becomes too sticky, don’t worry! You can add a little more flour, a tablespoon at a time, until it reaches a workable consistency. Just be careful not to add too much, or the dumplings may become tough.
Can I Make These Dumplings Without Sourdough Discard?
Yes, if you don’t have sourdough discard, you can use a basic biscuit or pancake batter as an alternative. Just ensure to adjust the liquid and dry ingredients accordingly to get the right dough consistency!
