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

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

FAQs

Why are my drop dumplings hard? ›

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.

Can I leave dumpling dough overnight? ›

Wrap the dough in plastic wrap or place in a resealable plastic bag. Allow the dough to rest for at least 15 minutes and up to 3 hours at room temperature. At this point you can make your wrappers or refrigerate your dough for up to 2 days.

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

So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. 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 you use old sourdough discard? ›

The discard is not active enough to make sourdough bread rise but it does have many other uses and baking powder can be added if required. Savoury options include English breakfast muffins, pretzels, caramelised onion biscuits, and sourdough pizza dough.

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 are my drop dumplings not fluffy? ›

The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment – in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.

What happens if I leave dough with yeast overnight? ›

- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.

Do you cook dumplings covered or uncovered? ›

Cook them covered for about ten minutes and then uncover for a while to thicken up. They are so good!

Should dumpling dough be sticky? ›

The dough should be tacky but not sticky, and it won't look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.

Why did my homemade dumplings fall apart? ›

Homemade dumplings can fall apart for a number of different reasons, or any combination of them. Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing.

How to stop dumplings from dissolving? ›

First rule is do not over-cook and do not stir. I generally cook mine in some form of broth. If you want, you can certainly coat the dumpling in some flour or cornstarch before cooking. Be sure to drop dumplings in one at a time and be sure that your dough isn't too wet.

How do you keep dumplings from getting mushy? ›

We recommend pan searing as the best way to reheat your dumplings. Not only does it maintain their crispy bottoms, but it also brings out their wonderful flavors.

How to tell if sourdough discard is bad? ›

You can store mature sourdough discard in the refrigerator indefinitely. As long as there is no mold, it is good to use. It may develop a grayish liquid on top called “hooch” which can be poured off before use or stirred in. If you stir it in, the flavor will become more sour.

Can you use 2 week old sourdough discard? ›

Yes! Using a sourdough starter cache, as I like to call it, is a way to store starter discard through the week or two and use it in recipes when convenient.

How quickly do you need to use sourdough discard? ›

When you are ready to bake, remove the discard from the fridge and let it come to room temperature. I recommend keeping sourdough discard for up to one week. If needed, mark the date on the container in your refrigerator. After one week, there is a higher chance of the discard growing bad bacteria or mold.

Why did my dumplings come out dense? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make.

Why are my dumplings crunchy? ›

Fresh homemade dumplings often have extra loose flour still attached and, when water is added to the pan, it creates a slurry on its own, resulting in a crispy layer.

Can dumplings be overcooked? ›

Yes, dumplings that are overcooked will begin to fall apart and disintegrate into the soup, so try to stick to the cooking time. I always use a timer.

How do you keep dumplings from clumping? ›

Bring a large pot of water to the boil. Add a teaspoon of vegetable oil to stop the dumplings sticking together. Carefully drop frozen dumplings into the boiling water.

References

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