These sourdough discard dumplings are a clever way to use leftover sourdough. Soft, fluffy, and packed with flavor, they make a fun addition to any meal!
They’re perfect for soaking up your favorite sauces. I love making these dumplings whenever I have some sourdough leftover. They disappear quickly, so have a few extra on hand! 😄
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! You can use unfed sourdough starter that you might have left over. If you don’t have sourdough, you can substitute with regular batter or pancake mix, but it might change the flavor slightly.
All-Purpose Flour: Regular all-purpose flour is great for dumplings. If you’re gluten-free, you can try a gluten-free flour blend, but the texture may vary. I find that using a little whole wheat flour adds a nice nutty flavor without being too heavy.
Baking Powder: This is essential for fluffiness. Ensure your baking powder is fresh; otherwise, the dumplings may not rise properly. You can also use self-rising flour instead if you don’t have baking powder.
Milk: Any milk will work, including plant-based options like almond or oat milk. If you’re looking for that creamy taste, buttermilk is a fantastic option too. Just reduce the salt a bit since buttermilk is acidic.
How Do I Ensure My Dumplings Are Fluffy and Cooked Through?
Getting fluffy dumplings is about getting the cooking time and dough texture just right. Here are some tips to make sure they turn out perfectly:
- Don’t overmix the dough! Mixing just until combined keeps them light.
- Make sure your broth is simmering (not boiling) before adding the dumpling dough. Boiling can cause them to break apart.
- Keep the pot covered while cooking. This helps keep the steam in, which is crucial for that fluffy texture.
- Check for doneness by inserting a toothpick, if it comes out clean, the dumplings are ready.
With these tips, your dumplings will be delightful and full of flavor every time!
Sourdough Discard Dumplings
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon black pepper
- 1/2 cup milk (or water)
- 1 tablespoon melted butter or olive oil
- Fresh parsley, finely chopped (for garnish)
- Red chili flakes or cracked black pepper (for garnish)
- About 4 cups broth or stock (vegetable or chicken broth for cooking)
How Much Time Will You Need?
This delightful dish requires about 10 minutes for prep and roughly 15 minutes for cooking. In total, you’ll need around 25 minutes to whip up these tasty dumplings from start to finish!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium mixing bowl, combine the sourdough discard, all-purpose flour, baking powder, salt, optional garlic powder, and black pepper. Stir until everything is mixed together.
2. Add Wet Ingredients:
Pour in the milk (or water) and melted butter (or olive oil) into the dry mix. Stir gently until a sticky dough forms. If the dough is too wet, add a little more flour; if it feels too dry, splash in a bit more liquid. You want a soft, manageable dough that holds together well.
3. Prepare the Broth:
In a large pot or deep pan, bring your broth or stock to a gentle simmer. You don’t want it to boil too hard, just gently bubbling away.
4. Form the Dumplings:
Using two spoons or your hands, scoop small portions of the dough and carefully drop them into the simmering broth. Give them a little space so they don’t stick together as they cook.
5. Cook the Dumplings:
Once all the dumplings are in the pot, cover it with a lid. Let them cook for about 12-15 minutes. Try not to lift the lid during cooking; keeping the steam in helps them rise and cook through properly.
6. Taste and Adjust:
After 15 minutes, taste the broth. If it needs a little more seasoning, feel free to add salt or pepper to enhance the flavor.
7. Serve and Enjoy:
Carefully serve the dumplings while they are hot in the broth. Garnish with freshly chopped parsley and a sprinkle of chili flakes or cracked black pepper for an extra kick. Enjoy your fluffy, delightful dumplings!
These sourdough discard dumplings make for a wonderful snack or a heartwarming side dish to your favorite soup or stew. Happy cooking! 😊
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, whole wheat flour can be used, but keep in mind that it will give the dumplings a denser texture. You might want to combine it with some all-purpose flour (50:50) to balance the texture while still incorporating the health benefits of whole grain.
Can I Freeze Leftover Dumplings?
Absolutely! Allow the dumplings to cool completely, then transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months. To reheat, you can simmer them directly in broth until warmed through or microwave them.
What If I Don’t Have Garlic Powder?
No worries! You can simply omit the garlic powder or substitute it with minced fresh garlic or onion powder if you have those on hand. Adjust the amount according to your taste preference.
How Do I Know When the Dumplings Are Cooked?
The dumplings are ready when they have puffed up and are firm to the touch. You can check one by cutting it in half; it should look cooked all the way through with no gooey dough inside. Enjoy your fluffy creations!