Ingredients
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.
Instructions
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.)
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.
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.
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.
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!
- Prep Time: 10
- Cook Time: 20
Nutrition
- Serving Size: Per Dumpling, based on 10 dumplings
- Calories: 50-70
- Sugar: 0-1g
- Fat: 1-2g
- Carbohydrates: 8-10g
- Protein: 2-3g
- Cholesterol: 5-10mg
Keywords: Sourdough Discard Dumplings