Sourdough Dumplings (Quick & Easy Discard Recipe) - Hopewell Heights (2024)

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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!

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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.
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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

Bench Scraper

Pizza Wheel

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”.

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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.
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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) - Hopewell Heights (6)

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

  1. Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk to combine.
  1. Add cold, grated/cubed butter and cut into the flour mixture with a fork.
  2. Add the egg, sourdough starter, and milk to the bowl and stir with a spoon until the dough ball is shaggy.
  3. Do not knead. Turn the dough out onto a floured surface and fold the dough a few times to work all the flour in.
  4. 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”.
  5. 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.

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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Sourdough Dumplings (Quick & Easy Discard Recipe) - Hopewell Heights (2024)

FAQs

Why are my drop dumplings tough? ›

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

How to keep dumplings from disintegrating in chicken and dumplings? ›

Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.

How do I steam dumplings? ›

Fill your pan or pot with water that is about 1 inch deep and bring to a boil. Place the steaming vessel over the boiling water, cover, and steam for about 10–15 minutes (this depends upon what you have inside—if you have raw ingredients like meat, steam for longer, whereas cooked ingredients will take less time).

Can you cook dumplings in the microwave? ›

For dumplings

Add frozen dumplings and water to the Anyday Dish. Cover with lid (knob lifted) and cook in the microwave for 3-4 minutes, or until the dumplings are warmed through and the dough is slightly transparent and shiny. Strain out the cooking water. Serve warm with your favorite dipping sauces.

Why aren't my dumplings light and fluffy? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

How to make dumplings more juicy? ›

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

Is it better to steam or boil dumplings? ›

Steaming and boiling dumplings are cooking methods that involve water. Steaming uses hot water vapors to cook the dumplings. To boil dumplings, submerge them in a hot liquid, such as hot water or soup, to cook. Boiling dumplings yields a softer texture than steaming.

What do you put under dumplings when steaming? ›

Grease the metal basket with a little cooking oil

Before placing the dumpling in the steamer, grease the metal basket with a touch of cooking oil. Prior to placing the dumplings in the steamer, lightly coat the basket's bottom with oil using a pastry brush. I typically opt for sunflower or canola oil.

Can you cook dumplings in an air fryer? ›

What temperature do you cook dumplings in the air fryer? I recommend cooking dumplings at 360°F (180°C) in the air fryer. I find this temperature helps crisp them up well.

How to steam dumplings in microwave without a steamer? ›

Cover the bowl with microwave-safe plastic wrap or a plate.

If you don't have any plastic wrap at home, find a microwave-safe plate and set it on top of your bowl to trap the steam inside. Avoid using regular plastic wrap in your microwave since it could melt on top of your dumplings.

Do you cook dumplings on high heat? ›

Heat a pan on medium-high with a couple tablespoons of oil in it. Once hot, add your frozen dumplings. Cook in oil for about three to four minutes, turning once to sear multiple sides. Then add just enough water to cover dumplings about halfway, turn the heat down to medium-low, and cover with a tight-fitting lid.

What causes dumplings to be chewy? ›

To achieve the desired chewiness, the main ingredient at play is gluten—the protein responsible for creating elasticity in dough. In Northern Chinese dumplings, the predominant use of wheat flour ensures a higher gluten content, imparting a hearty and chewy texture to the wrappers.

How do you keep dumplings soft? ›

As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked). Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

How do you know when drop dumplings are done? ›

To make sure a dumpling is done cooking, pierce it with a fork or toothpick. You'll know it's done when the fork or toothpick comes out clean.

Why did my dumplings turn to mush? ›

If the dough is dropped right into the liquid, the simmering action may break up the dumplings. Also, the dough will soak up moisture from the liquid so the dumplings will become soft and soggy.

References

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