These sourdough discard dumplings are a clever way to use leftover starter! Fluffy and delicious, they’re perfect for soaking up your favorite soups or sauces.
Who knew leftovers could taste this good? When I make these dumplings, I end up eating a few straight off the cooking pot—they’re just that tasty! 🍽️
I love how easy they are to whip up in no time. Just mix, scoop, and cook! Sometimes, I add herbs for an extra kick. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the dish! It adds a tangy flavor and light texture. If you don’t have sourdough discard, you can use plain yogurt or buttermilk, but the flavors will differ slightly.
All-Purpose Flour: Standard flour works perfectly to bind the dumplings. For gluten-free options, try using a gluten-free all-purpose blend, but keep an eye on the texture; you may need to adjust the liquid.
Baking Powder: This ingredient is crucial for fluffiness. If you’re out, you can make a substitute by combining 1/2 tsp vinegar with 1/4 tsp baking soda, but it won’t be exactly the same!
Fresh Herbs: Fresh herbs like parsley or chives can elevate the flavor. If you don’t have fresh, dried herbs work, or you can skip them altogether for a milder taste.
How Do I Get Fluffy Dumplings?
The key to fluffy dumplings lies in the mixing and cooking process. You want to mix just enough to combine the ingredients without overworking the dough. Overmixing can lead to dense dumplings. Here’s how to ensure a light texture:
- Mix the dry ingredients well before adding wet ones to ensure even distribution.
- Stir in the melted butter and liquid gradually. The dough should be thick yet spoonable; adjust with more milk or water if needed.
- Cook at the right temperature. Starting in a hot skillet helps create a nice outer layer before finishing in simmering broth, which keeps them moist inside.
By keeping these tips in mind, you’ll have delightful, fluffy dumplings that are sure to impress!
Sourdough Discard Dumplings
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 2 tbsp melted butter or oil (plus extra for frying)
- 1/4 cup milk or water (adjust as needed)
- Fresh herbs (such as parsley or chives), chopped (optional)
- Broth or soup base for cooking dumplings
How Much Time Will You Need?
This recipe takes approximately 10 minutes for prep and around 15-20 minutes for cooking. You’ll be enjoying these fluffy dumplings in no time—perfect for a quick meal or a delightful side dish!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, combine the sourdough discard, all-purpose flour, baking powder, salt, and garlic powder (if using). Stir them together until everything is well mixed.
2. Add Wet Ingredients:
Gradually add the melted butter and milk (or water) to the dry mixture while stirring. Keep mixing until it forms a thick batter. Make sure it’s thick enough to hold shape but still sticky enough to scoop.
3. Enhance with Fresh Herbs:
If you like, stir in some chopped fresh herbs for added flavor. This step is optional but adds a nice touch!
4. Prepare to Cook:
Preheat a skillet over medium heat and add a little oil or butter. Make sure the skillet is nice and warm to get a good sear on the dumplings.
5. Shape the Dumplings:
Using a spoon or your hands, scoop out portions of the batter and shape them into dumplings. Place them gently in the hot skillet and let them brown on one side for about 2-3 minutes.
6. Flip for Even Browning:
Carefully flip each dumpling to brown the other side. This should also take another 2-3 minutes. You want them golden and crispy on the outside!
7. Simmer in Broth:
While the dumplings are browning, bring a pot of broth or soup to a gentle simmer. This will be where the dumplings finish cooking.
8. Cook in Broth:
Once the dumplings are browned, transfer them to the simmering broth. Cover the pot and let them cook for 12-15 minutes until they are fluffy and cooked through.
9. Serve and Enjoy:
Once done, serve the dumplings hot, spooned with the broth or alongside your favorite soup or sauce. They make a great addition to many meals!
Enjoy your fluffy, tangy sourdough discard dumplings that are perfect as a comforting side or main!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the dumplings may turn out denser. You might need to increase the liquid slightly to maintain the right consistency.
Can I Freeze Leftover Dumplings?
Absolutely! Let the dumplings cool completely, then transfer them to an airtight container and store them in the freezer for up to 2 months. To reheat, simply boil them in broth or steam them until warmed through.
What Can I Use Instead of Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt, buttermilk, or even a similar amount of milk mixed with a teaspoon of vinegar for acidity. However, this might change the flavor and texture slightly.
How Do I Know When the Dumplings Are Done Cooking?
The dumplings are done when they have puffed up and cooked through. You can test one by cutting it in half—there should be no raw batter in the center, and it should be fluffy and light.