This quick & easy sourdough dumplings recipe made with sourdough discard is the perfect addition to any dumpling soup, especially bone broth chicken soup which is the ultimate comfort food and a favorite hearty meal in my home!
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When it comes to homemade dumplings, I’m team biscuit dumplings all the way. Noodle dumplings are good, don’t get me wrong. But you just can’t beat fluffy, buttery, biscuit dumplings, in my opinion.
Especially these sourdough discard dumplings which are a great way to use up extra starter or even cold ferment your dumplings for a few days to get some of that tangy sourdough flavor.
These dumplings are so quick and easy, that they’re a staple in wintertime soups around here. A big bowl of soup with pillowy dumplings is such a comforting meal in the cooler months of the year Sometimes I double or triple the batch and freeze the extra for a quick partially prepped meal add-in during busy seasons. As I write this, baby number five’s arrival is getting closer and I need to think about food prepping. Making and freezing a huge batch of these easy sourdough dumplings is definitely on my to-do list.
This is my absolute favorite soup to add these dumplings to – homemade chicken and dumpling soup!
Why You’ll Love this Sourdough Dumplings Recipe
- This recipe is just a modification of my favorite biscuit recipe. This biscuit recipe is so versatile, it can be used in a number of recipes. So, if you like these dumplings – try cutting the dough into biscuits and baking them instead!
- These dumplings are not at all gummy or doughy. They cook so well when added to a large pot of soup and turn out pillowy and buttery every time.
- This recipe can be used for drop dumplings too. Just mix the dough ingredients in a large mixing bowl and drop a tablespoon of dumpling dough in a large soup pot full of soup that’s boiling at medium-high heat.
Spend a late fall day cooking from scratch with me in my homestead kitchen. I’ll show you what we eat in a day, which includes chicken dumpling soup made with these easy sourdough dumplings.
What You’ll Need
Dumpling Dough Ingredients
1 1/4 cup flour = 155 grams
1/2 teaspoon sea salt = 3 grams
1 teaspoon sugar = 4 grams
2 teaspoons baking powder = 8 grams
6 tablespoons cold butter, cubed or grated = 85 grams
1/2 cup sourdough starter = 120 grams
1 egg = 50 grams
1/4 cup milk = 60 grams
Tools
Large Mixing Bowl
Rolling Pin
Step-by-Step Instructions for Making Sourdough Dumplings
Mix the dry ingredients. Add flour, salt, sugar, and baking powder to a large bowl and whisk to combine.
Add cold, grated/cubed butter and cut into the flour mixture with a fork.
Add the egg, sourdough starter, and milk to the bowl and stir with a spoon until the dough is shaggy.
Do not knead. Turn the dough out onto a floured surface and fold the dough a few times to work all the flour in.
Roll the dough out into a square so it’s about 1/4” thick. Use a pizza cutter or bench scraper to cut the dumplings to be 1/2” x 1/2”.
Add to your favorite soup that’s boiling at medium heat to medium-high heat immediately or save for later use.
FAQ
- What is sourdough?
- Sourdough is a type of dough made using wild yeast for fermentation and leavening. A sourdough starter is needed to make sourdough recipes. Sourdough discard is inactive sourdough starter. When sourdough discard is used in a recipe, an additional leavening agent such as commercial yeast or baking powder must be used as well.
- How do I make a sourdough starter?
- To make a sourdough starter, mix equal parts water and flour in a jar, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Discard half of the mixture after the 24 hours is up, “feed” the starter equal parts water and flour, cover with a loose fitting lid, and allow to ferment at room temp for 24 hours. Repeat this process of discarding, feeding, and fermenting for 1-2 weeks and you will have a mature sourdough starter ready to bake with. See my detailed blog posts onhow to make and maintain a sourdough starter.
- How long does it take to make sourdough dumplings?
- Since this is a discard recipe, these sourdough dumplings are quick & easy and only take 10 minutes to make plus an additional 15-20 minutes to cook once added to your favorite dumpling soup in a large soup pot.
- Can I use all-purpose flour to make sourdough dumplings?
- Yes. This recipe works well with all-purpose flour. Any high-quality flour will work well in this recipe, just adjust and add less flour when using whole grains.
- Can I long-ferment sourdough dumplings?
- These dumplings can be cold-proofed in the fridge overnight or for a few days. Just wrap the dough ball in plastic wrap and store it in the fridge until you’re ready to roll and cut it into dumplings.
- Can I freeze sourdough dumplings?
- Yes, sourdough dumplings can be frozen before cooking. To freeze, toss the dumplings in 2T flour so they are well coated and do not stick together. Spread evenly on a parchment paper lined baking sheet and freeze for 6 hours. After the dumplings are frozen, seal them in an airtight container and store them in the freezer for up to 3 months.
Tips for making homemade dumplings
- Use very cold butter and work quickly when mixing, rolling, and cutting the biscuit dough so the butter doesn’t melt. This will result in more pillowy dumplings.
- Add some herbs and black pepper to your dumpling dough when mixing the dry ingredients for extra flavor.
- Add these easy sourdough dumplings to homemade chicken soup made from a whole chicken for a rich, flavorful, hearty meal.
Storage
These sourdough discard dumplings can be stored in the fridge for 5-7 days in an airtight container. They can also be frozen. To freeze, toss the dumplings in 2T flour so they are well coated and do not stick together. Spread evenly on a parchment paper lined baking sheet and freeze for 6 hours. After the dumplings are frozen, seal them in an airtight container and store them in the freezer for up to 3 months.
Sourdough Dumplings (Quick & Easy Discard Recipe)
Yield: 4 cups sourdough dumplings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
sourdough dumplings made with sourdough discard are a quick & easy way to make your favorite soup the ultimate comfort food!
Ingredients
- 1 1/4 cup flour = 155 grams
- 1/2 teaspoon sea salt = 3 grams
- 1 teaspoon sugar = 4 grams
- 2 teaspoons baking powder = 8 grams
- 6 tablespoons cold butter, cubed or grated = 85 grams
- 1/2 cup sourdough starter discard = 120 grams
- 1 egg = 50 grams
- 1/4 cup milk = 60 grams
Instructions
- Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk to combine.
- Add cold, grated/cubed butter and cut into the flour mixture with a fork.
- Add the egg, sourdough starter, and milk to the bowl and stir with a spoon until the dough ball is shaggy.
- Do not knead. Turn the dough out onto a floured surface and fold the dough a few times to work all the flour in.
- Roll the dough out into a square so it’s about 1/4” thick. Use a pizza cutter or bench scraper to cut the dumplings to be 1/2” x 1/2”.
- Add to a large pot of boiling soup immediately on medium heat to medium-high heat or save for later use. 15 minutes after you add the dumplings to the soup, use a soup spoon to lift a couple of dumplings out of the pot and test them with a fork to make sure they are done. If not, turn the dumpling soup down to low heat, wait 5 minutes, and check again.
Notes
These sourdough discard dumplings can be frozen. To freeze, toss the dumplings in 2T flour in a medium bowl so they are well coated and do not stick together. Spread evenly on a parchment paper lined baking sheet and freeze for 6 hours. After the dumplings are frozen, seal them in an airtight container and store them in the freezer for up to 3 months.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
KitchenAid Classic Pizza Wheel with Sharp Blade For Cutting Through Crusts, Pies and More, Built In Finger Guard for Safety and Comfort Grip to Protect Fingers, Dishwasher Safe, 9-Inch, Black
Pro Dough Pastry Scraper/Cutter/Chopper Stainless Steel Mirror Polished with Measuring Scale Multipurpose- Cake, Pizza Cutter - Pastry Bread Separator Scale Knife
Nutrition Information:
Yield: 8Serving Size: 1
Amount Per Serving:Calories: 189Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 333mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 4g
Did you make this recipe?
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