Sourdough Discard Dumplings
Maria
April 27, 2025
It’s no exaggeration to say that dumplings unite people all over the world. Almost every culture has its own version of dumplings: China has jiaozi, Italy has ravioli, and Poland has pierogi. The dumplings we’re making today are a bit more American, soft and fluffy balls of dough that steam to perfection over hot soup or stew.
In this recipe, we naturally make use of the extra sourdough discard, which would otherwise easily go unused. The end result is succulent and slightly sour dumplings.
So let’s put on our aprons and turn on the stove – these dumplings won’t disappoint, I promise!
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Ingredients:
Adjust Servings
| 1 cup sourdough discard (unfed, straight from the fridge is fine) | |
| 1 cup all-purpose flour | |
| 2 teaspoons baking powder | |
| 1/2 teaspoon salt | |
| 2tablespoons melted butter | |
| 2-4 tablespoons milk or water | |
| 1/2 teaspoon dried herb (thyme or parsley) |
Directions
1.
Step 1
First step is o mix all dry ingredients, i.e. flour, baking powder salt and herbs, in a bowl.
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2.
Step 2
After. that, you should melt the butter in the microwave or in a saucepan. Then, stir in the sourdough discard and melted butter. Add milk or water a tablespoon at a time and repeat this until the dough becomes soft and sticky. You know that the dough is good, if it holds together, and is not runny.
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3.
Step 3
Next you should prepare soup or stew, depending on what you want to enjoy the dumplings with. Make sure the soup or stew is hot and simmering, because the dumplings will steam-cook on top of the liquid. You'll get best results when the liquid is nice and bubbly.
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4.
Step 4
Then it is time to make the dumplings. A spoon or small cookie scoop works well for making the dumplings. Take a small amount of dough and drop a spoonful of dough onto the boiling soup. Don't add too many dumplings, as they will puff up.
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5.
Step 5
When you have added all the dumplings, cover the pot with a lid and let the dumplings steam for about 10–15 minutes. Do not lift the lid during steaming, because we want to trap the steam inside to cook them properly.
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6.
Step 6
Dumplings are done when they’re puffed, set, and no longer doughy inside. If you are not sure, you can poke one with a fork to test.
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