These sourdough discard dumplings are fluffy little bites made from leftover sourdough starter. They are super easy to make and taste amazing in soups or on their own!
Honestly, they’re a great way to use up that starter instead of tossing it away. My family loves them, and they disappear so fast! You might want to double the batch! 😄
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the heart of the dumplings, giving them a unique flavor and texture. If you don’t have sourdough discard, a substitute could be plain yogurt or even buttermilk for similar acidity.
All-Purpose Flour: Regular all-purpose flour works well here, but you could also use whole wheat flour for a nuttier flavor or gluten-free flour if you need a gluten-free option. Just make sure to adjust the liquid if needed!
Baking Powder: This helps the dumplings rise and become fluffy. If you don’t have baking powder, you could use baking soda, but you’ll need to add an acid (like vinegar or lemon juice) to activate it.
Butter: I love using butter for flavor, but you can easily use olive oil or coconut oil if you’re looking for a dairy-free alternative.
Milk or Water: Either works for the dumpling batter, but I prefer milk for extra richness. You can also use plant-based milk if you want it dairy-free!
How Do You Achieve Fluffy Dumplings?
To make sure your dumplings come out fluffy, focus on the steaming process after browning. This step is crucial! Browning adds a lovely texture, while steaming ensures they cook through without becoming dense.
- After cooking in the skillet for 2-3 minutes until golden, carefully move them to a pot of simmering broth. The broth creates moisture, which is essential for fluffy dumplings.
- Cover the pot with a lid. This traps steam and helps them puff up. Steaming for about 15 minutes is just the right amount of time!
- If you notice they’re not fluffy enough, you might not have coated them properly in the butter or steamed them long enough. A little practice, and you’ll have it down!
How to Make Sourdough Discard Dumplings
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons melted butter (plus more for cooking)
- 3/4 cup milk (or water)
- Fresh parsley, finely chopped (for garnish)
- Optional: finely diced carrot for garnish or in broth
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 20 minutes to cook, giving you approximately 30 minutes from start to finish. Perfect for a quick, comforting meal!
Step-by-Step Instructions:
1. Make the Batter:
Begin by taking a mixing bowl and whisk together the sourdough discard, all-purpose flour, salt, and baking powder until the mixture is smooth. This forms the base of your dumpling batter!
2. Add Wet Ingredients:
Next, stir in the melted butter and milk until a thick batter forms. It should be thick enough to hold its shape but still slightly sticky—this will help the dumplings stay moist when cooking.
3. Brown the Dumplings:
Now, heat a non-stick skillet or frying pan over medium heat. Add a small amount of butter to coat the bottom. Using a spoon, drop spoonfuls (about 1 tablespoon each) of the batter into the pan. Let them cook for about 2-3 minutes until the bottoms are golden brown.
4. Simmer in Broth:
While the dumplings are cooking, prepare a pot of simmering broth or water (about 2 cups). Once the dumplings are browned, carefully transfer them into the simmering broth. This is where they’ll really start to cook through!
5. Steam for Fluffiness:
Cover the pot with a lid and let the dumplings steam in the broth for about 15 minutes until they are fluffy and cooked all the way through. Be patient; this steam is what makes them delightful!
6. Serve and Enjoy:
Once they are done, carefully remove the dumplings with a slotted spoon. Serve them in the broth or on a plate, garnished with fresh parsley and optional diced carrots for a bit of extra color and flavor. Enjoy these warm as a perfect addition to your meal or by themselves!
These flavorful dumplings are a fantastic way to utilize sourdough discard while providing a tasty and warming dish perfect for any day of the week!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour can be a great substitute, but keep in mind it may change the texture slightly. You might need to add a bit more liquid since whole wheat flour tends to absorb more moisture.
What If I Don’t Have Sourdough Discard?
No worries! If you don’t have sourdough discard, you can use plain yogurt or buttermilk as a substitute. Both options will add a nice tangy flavor, though they may result in a slightly different texture.
How Can I Store Leftover Dumplings?
To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a saucepan with a splash of broth or water to keep them moist.
Can I Freeze These Dumplings?
Yes, these dumplings freeze well! After cooking, let them cool completely, then transfer to a freezer-safe container. They can be stored in the freezer for up to 3 months. To reheat, thaw in the fridge overnight and warm in a pot with broth.
