Description
These Sourdough Discard Dumplings turn leftover starter into small, tender dumplings that cook quickly in soup, stew, or salted water. The dough uses simple ingredients, requires no yeast or rising time, and has a subtle sourdough flavor. Serve the dumplings directly in broth or toss them with melted butter, herbs, and Parmesan.
Ingredients
Scale
Sourdough Discard Dumpling Dough
- 1 cup (240g) sourdough discard
- 2 cups (250g) all-purpose flour
- 1 large egg
- 2 tablespoons (28g) unsalted butter, melted and slightly cooled
- ½ teaspoon salt
- 1 to 3 tablespoons whole milk, only as needed
For Cooking
- 6 cups chicken or vegetable broth, or salted water
Optional for Serving
- 2 tablespoons melted butter
- Fresh chopped parsley
- Grated Parmesan
- Freshly ground black pepper
Instructions
- Add the sourdough discard, egg, and melted butter to a large mixing bowl. Whisk until evenly combined.
- Add the all-purpose flour and salt. Stir gently until a shaggy dough begins to form.
- If the dough feels too dry to come together, add milk 1 tablespoon at a time. Stop once you have a soft, slightly tacky dough.
- Cover the bowl and let the dough rest at room temperature for 20 to 30 minutes.
- Lightly flour a clean work surface and transfer the rested dough onto it.
- Gently roll the dough to approximately ¼ inch thick. Add only a light dusting of flour if the dough sticks.
- Use a sharp knife, pizza cutter, or bench scraper to cut the dough into small pieces approximately ½ to ¾ inch wide.
- Lightly dust the cut dumplings with flour and separate any pieces that stick together.
- Bring the broth, soup, stew, or salted water to a gentle simmer.
- Add the Sourdough Discard Dumplings gradually, stirring gently so they don’t stick together.
- Simmer for approximately 4 to 6 minutes, depending on their thickness. The dumplings should become tender and slightly puffed.
- Test one dumpling by cutting through the center. If necessary, continue cooking for another minute or two.
- Serve immediately in the broth or stew. Alternatively, drain separately boiled dumplings and toss them with melted butter, fresh herbs, Parmesan, and black pepper.
Notes
- Use unfed sourdough discard; you don’t need to feed your starter first.
- Sourdough discard varies in hydration, so add milk only when the dough needs extra moisture.
- Keep the dough soft. Excess flour can make the dumplings dense or tough.
- Mix gently and avoid heavy kneading.
- Resting the dough for 20 to 30 minutes makes it easier to roll.
- Cut similar-sized pieces so the dumplings cook evenly.
- Maintain a gentle simmer rather than a vigorous boil.
- For herb dumplings, add chopped parsley, chives, or thyme to the dough.
- For garlic Parmesan dumplings, add a little garlic powder and finely grated Parmesan to the flour.
- You can freeze the uncooked dumplings for up to 3 months and cook them directly from frozen.
Nutrition
- Serving Size: 1/6 recipe per serving for the dumplings only
- Calories: 245
- Sugar: 1g
- Fat: 6g
- Carbohydrates: 41g
- Protein: 7g