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sourdough discard dumplings
hopewellheights

Sourdough Dumplings (Quick & Easy Discard Recipe)

3 from 4 votes
sourdough dumplings made with sourdough discard are a quick & easy way to make your favorite soup the ultimate comfort food!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 175

Ingredients
  

  • 1 ¼ cups flour 155 grams
  • ½ 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
  • ½ cup sourdough starter discard 120 grams
  • 1 egg 50 grams
  • ¼ cup milk 60 grams

Equipment

  • KitchenAid Classic Pizza Wheel
  • Pro Dough Pastry Scraper/Cutter/Chopper

Method
 

  1. Combine flour, salt, sugar, and baking powder in a large mixing bowl and whisk to combine.
  2. Add cold, grated/cubed butter and cut into the flour mixture with a fork.
  3. Add the egg, sourdough starter, and milk to the bowl and stir with a spoon until the dough ball is shaggy.
  4. Do not knead.  Turn the dough out onto a floured surface and fold the dough a few times to work all the flour in.
  5. 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”.
  6. 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.

Nutrition

Serving: 0.5cupCalories: 175kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 44mgSodium: 330mgPotassium: 43mgFiber: 1gSugar: 1gVitamin A: 304IUCalcium: 77mgIron: 1mg

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.

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