Turn Your Sourdough Discard into Delicious Dumplings!

Sourdough starters are wonderful things, but they can also produce a lot of discard! Instead of letting it go to waste, turn your extra starter into delicious, fluffy dumplings. And what could be better on a cold Winter day than dumpling in your favorite soup?

Why Make Sourdough Discard Dumplings?

Reduce Food Waste: By using your discard, you’re minimizing waste and maximizing the potential of your starter.
Add Flavor: Sourdough discard adds a subtle tangy flavor to the dumplings, making them unique and delicious.
Easy to Make: This recipe is simple and requires minimal effort, making it perfect for a weeknight meal.

How to Make Sourdough Discard Dumplings

Yields: About 12 dumplings Prep time: 15 minutes Cook time: 10-15 minutes

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter, cut into small pieces
1/2 cup sourdough discard
1/4 cup milk
1 egg

Instructions:

Combine dry ingredients: In a large bowl, whisk together flour, baking powder, and salt.
Cut in butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Add wet ingredients: Stir in sourdough discard, milk, and egg until combined. Don’t overmix. The dough should be slightly sticky.
Shape dumplings: Drop by rounded tablespoons into simmering soup or broth.
Cook: Cook for 10-15 minutes or until the dumplings are cooked through and float to the surface.

Tips & Variations:

For fluffier dumplings: Gently fold the dough with a fork instead of stirring.
Add flavor: Stir chopped herbs like chives, parsley, or dill into the dough.
Spice it up: Add a pinch of garlic powder, onion powder, or cayenne pepper to the dough.
Make ahead: You can make the dough and refrigerate it for up to 24 hours or freeze.

Serving Suggestions:

These dumplings are delicious in soups, stews, and chili. Try them in: