These sourdough discard dumplings are a fun way to use leftover sourdough starter. They are fluffy and light, perfect for soaking up soups or stews!
Making these dumplings is a breeze. Plus, it feels great to turn what might go to waste into something yummy. I love tossing them in chicken soup for a cozy meal!
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! It adds flavor and helps the dumplings rise. If you don’t have sourdough discard, you can use a different starter or try a thick yogurt as a substitute.
Flour: All-purpose flour works great, but you can also try whole wheat flour for a heartier texture. Just note that it may change the flavor slightly. Gluten-free flour blends can be used, too, but ensure they contain a binder like xanthan gum.
Buttermilk: If you’re out of buttermilk, you can make your own by adding 1/2 teaspoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. Yogurt mixed with a bit of water also works well!
Seasonings: I love adding carrots for a touch of sweetness and color. Feel free to swap in other vegetables like chopped spinach or peas, or add spices like garlic powder for a twist!
How Do I Ensure My Dumplings are Fluffy?
Cooking dumplings perfectly is all about the simmering technique. Here’s how to do it right:
- Keep the broth at a gentle simmer, not a rolling boil. High heat can toughen the dumplings.
- Drop rounded spoonfuls of dough into the simmering broth, but don’t overcrowd them. They need space to rise and cook evenly.
- Cover the pot! Keeping the lid on helps steam the dumplings, making them fluffy. Avoid lifting the lid during cooking; this keeps the steam trapped.
After about 15 minutes, they should be fluffy and cooked through. If you’re unsure, just cut one open to check — it should be soft and moist inside!
How to Make Sourdough Discard Dumplings
Ingredients You’ll Need:
For the Dumpling Mixture:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon dried parsley or fresh chopped parsley
- 1/4 cup finely diced carrot (optional)
- 1/2 cup buttermilk (or regular milk with 1/2 teaspoon lemon juice or vinegar)
- 1 tablespoon melted butter or olive oil
For Cooking:
- 4 cups chicken broth or vegetable broth (for cooking dumplings)
- Fresh chopped parsley (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. With a total of 25 minutes, you’ll have delicious dumplings ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, baking soda, and salt. Use a spoon or spatula to mix everything together until the dry ingredients are well blended with the sourdough starter.
2. Add Flavor:
If you’re using parsley and diced carrots, stir them into the mixture now. These ingredients add great flavor and color to your dumplings.
3. Combine Wet Ingredients:
Pour in the buttermilk and melted butter (or olive oil) to the dry mixture. Gently stir everything together until just combined. The dough should be moist but thick enough to form into dumplings without falling apart.
4. Prepare the Broth:
In a large pot or skillet, bring the chicken or vegetable broth to a gentle simmer over medium heat. You want it hot but not boiling overly hard.
5. Drop in the Dumplings:
Using a spoon, drop dollops of the dumpling dough into the simmering broth, giving them some space so they don’t stick together as they cook.
6. Cover and Cook:
Cover the pan with a lid and let the dumplings cook gently for about 15 minutes. Try not to lift the lid during this time, as the steam helps the dumplings to rise and become fluffy.
7. Check for Doneness:
After 15 minutes, carefully remove the lid and check if the dumplings are cooked through. They should look fluffy and slightly puffed up. If they’re set inside, you’re good to go!
8. Garnish and Serve:
Before serving, sprinkle fresh chopped parsley over the dumplings for a pop of color and freshness. Serve these dumplings directly in the broth for a warm, comforting dish, or enjoy them alongside your favorite soup or stew.
These sourdough discard dumplings are a wonderful way to reduce food waste while enjoying a tasty and unique meal. Perfect for chilly days or whenever you want something hearty!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter in this recipe! Just reduce the amount of water or milk a little, as active starter can be wetter. The flavor will be slightly more pronounced, and the dumplings will rise nicely.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk on hand, mix regular milk with 1/2 teaspoon of lemon juice or vinegar and let it sit for 5-10 minutes to sour it. You can also use plain yogurt thinned with water, which will work just as well!
How Should I Store Leftover Dumplings?
Store any leftover dumplings in an airtight container in the fridge for up to 3 days. To reheat, gently warm them in the microwave or add them to a pot of broth on low heat until heated through.
Can I Freeze the Dumplings?
Yes! You can freeze the uncooked dumplings by placing them on a baking sheet first to freeze individually, then transferring them to a freezer bag. When you’re ready to cook, just add them directly to simmering broth without thawing!
