Name: Sourdough Discard Dumplings
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup (240 ml) sourdough discard (unfed, straight from the fridge is fine); 1 cup (120 g) all-purpose flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/4 tsp garlic powder (optional, for a savory twist); 1/4 cup (60 ml) milk; 1 tbsp melted butter or vegetable oil; Feel free to use your favorite recipe here. Chicken soup, hearty beef stew, or even a rich vegetarian broth all work beautifully as bases for these sourdough discard dumplings.

Dry ingredients for sourdough discard dumplings in a mixing bowl, ready for preparation.

If you’ve got sourdough discard sitting in your fridge, let me tell you: you’ve been holding onto pure kitchen gold. Yep, instead of dumping it down the drain or settling for yet another pancake or cracker recipe (yawn)—it’s time to make sourdough discard dumplings.

Warm, fluffy, and perfect for soaking up broth in soups and stews, these dumplings are like little hugs in food form. Think about it: on a cold day when life feels a little blah, there’s something downright magical about biting into tender dumplings floating in a bowl of homemade chicken soup or stew. And when you’ve used up your discard in the process? That’s what I call a win-win.

I came up with this recipe after one too many guilt-inducing discard tosses (sorry, past me). I wanted a way to use up my discard that felt comforting—straight-up cozy, even. Spoiler alert: these dumplings absolutely hit different.

Why Try Sourdough Discard Dumplings?

There’s a LOT of competition out there when it comes to recipes for using your sourdough discard, but these dumplings? They’re special—and here’s why:

1. Quick and Simple

No fancy ingredients or complicated techniques here. In fact, you can whip these up in under 30 minutes from start to finish.

2. Perfect for Meal Prep

Whether you’re throwing together a pot of chicken soup or beef stew, these dumplings are the easiest way to make humble meals extra special.

3. Flavor to Die For

Sourdough discard brings a subtle tang to these little flavor bombs, giving them a depth that regular dumplings just don’t have.

4. Every Batch Feels Like a Hug

Okay, maybe I’m getting sentimental here. But seriously—there’s something about homemade dumplings that feels so homey and satisfying.

Oh, and if you’re trying to cut down on food waste? These dumplings are your new MVP.

What Are Sourdough Discard Dumplings, Anyway?

If you’re sitting there wondering, What’s a dumpling and why are we dragging sourdough discard into this?, let me explain. Dumplings are little doughy nuggets that are cooked by steaming or boiling. You’ll typically find them cooked directly in soup or simmering stews, where they absorb all that tasty goodness from the surrounding broth.

Adding sourdough discard to the dough takes them to a whole new level. The discard adds tang, flavor, and a slight chewiness to the dumplings, making them different from standard drop biscuit dough. Trust me—once you taste sourdough dumplings, you’ll never go back.

Ingredients for Sourdough Discard Dumplings

Don’t worry, the ingredient list here is refreshingly short. You probably already have these items in your kitchen:

For the Dumplings:

1 cup (240 ml) sourdough discard (unfed, straight from the fridge is fine)
1 cup (120 g) all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp garlic powder (optional, for a savory twist)
1/4 cup (60 ml) milk
1 tbsp melted butter or vegetable oil

For the Soup or Stew:

Feel free to use your favorite recipe here. Chicken soup, hearty beef stew, or even a rich vegetarian broth all work beautifully as bases for these sourdough discard dumplings.

Tools You’ll Need

Dropping portions of dumpling dough into simmering broth.

No need for fancy equipment. Here’s all you need:

A medium mixing bowl (for the dough)
Measuring cups and spoons
A spoon or small scoop (for portioning the dumplings)
A large pot or Dutch oven (to cook the dumplings in soup or broth)

How to Make Sourdough Discard Dumplings

Now let’s get to the fun part—making the dumplings! The process is incredibly simple, even if you’re new to the idea of dumpling dough.

1. Mix the Dough

In a medium-sized mixing bowl, combine your sourdough discard, flour, baking powder, baking soda, salt, and garlic powder (if using). Stir to combine. Then, add the milk and melted butter. Gently mix until a thick dough forms.

(Tip: Don’t overmix! Overworking the dough can make your dumplings dense, and we’re aiming for fluffy here.)

2. Warm Up Your Broth

Get your soup or stew simmering on the stove. The broth should be bubbling gently—not aggressively boiling—because you want the dumplings to cook through evenly without falling apart.

3. Drop the Dough

Using a spoon (or cookie scoop for uniformity), drop small portions of dough directly into the simmering soup or stew. Leave a bit of space between each dumpling, as they’ll puff up while cooking.

4. Cover and Cook

Cover the pot with a lid, reduce the heat to low, and let the dumplings cook for about 10-12 minutes. The steam trapped under the lid is what makes the dumplings fluffy. You’ll know they’re done when they’ve puffed up and feel firm to the touch.

5. Serve and Savor

Once cooked, spoon those dumplings into bowls along with the soup or stew. Top with fresh herbs like parsley, if you’re feeling fancy, and enjoy!

Pro Tips for Perfect Sourdough Discard Dumplings

Don’t Overcrowd the Pot: If your pot is small, cook the dumplings in batches. Crowding them prevents even cooking.
Mind the Size: Dumplings expand, so don’t go overboard with the size of each scoop. A heaping tablespoon is perfect.
Keep the Lid On: Resist the urge to peek while the dumplings cook! Keeping the lid on ensures they steam properly and get that fluffy texture.

Nutrition Info (Per Serving)

Here’s the breakdown for a serving of dumplings (about 5 small dumplings):

Calories: 150
Carbs: 25 g
Protein: 5 g
Fat: 4 g

Soup or stew base not included, so adjust based on what you’re pairing with your dumplings!

Got Leftovers? Here’s What to Do

If you find yourself with leftover dumplings (though I doubt it), here’s how to handle them:

Reheat in Soup: Simply warm them up in a pot of broth.
Fry ‘Em Up: Slice the dumplings into smaller pieces and pan-fry them for a crispy, golden snack.

Using Sourdough Discard Elsewhere

Fully cooked sourdough discard dumplings floating in a pot of broth.

Love the idea of cooking with sourdough discard? You’re not alone. Once you start experimenting, the possibilities are endless! Here are a few other ways to put your starter to work:

Sourdough Discard Pancakes: Fluffy, tangy pancakes perfect for lazy weekend mornings.
Sourdough Discard Crackers: Crispy, savory snacks for your next cheese board.
Sourdough Discard Crepes: Paper-thin and oh-so-tasty, these crepes work for sweet or savory dishes.
Sourdough Discard Cinnamon Rolls: Sweet, gooey rolls elevated by that tangy discard flavor.

Why Sourdough Discard Dumplings Deserve a Spot in Your Recipe Box

Using discard for dumplings doesn’t just save you from wasting precious starter—it also brings unbeatable flavor to your comfort food classics. Add these dumplings to your soup game, and I guarantee your dinner table will feel warmer and cozier from here on out.

For more ideas on making the most of your sourdough discard, check out King Arthur Baking’s Sourdough Discard Tips and Recipes.

So, go ahead: Reclaim your discard, embrace the fluff, and make a batch of sourdough discard dumplings. Trust me (and my dumpling-filled belly), you’re going to love this.

Got questions or your own twist on this recipe? Drop them in the comments below—I’d love to hear about your sourdough adventures. And if you try this recipe, tag me on Instagram so I can cheer on your dumpling-making skills.

Happy cooking, friends—here’s to tasty, tangy, zero-waste eats. 😊