Sourdough Dumplings (Quick & Easy Discard Recipe)

3 from 4 votes

Sourdough Dumplings (Quick & Easy Discard Recipe)

sourdough dumplings made with sourdough discard are a quick & easy way to make your favorite soup the ultimate comfort food!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Keyword: sourdough dumplings

Servings: servings

Calories: 175kcal

Author: hopewellheights

Equipment

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

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

Instructions

Combine flour, salt, sugar, and baking powder in a large mixing 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 ball 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”.
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.

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