Sourdough Discard Dumplings
These pillowy, fluffy sourdough discard drop dumplings come together in under 15 minutes and cook directly in a simmering pot of soup or stew, making them one of the most practical and comforting things you can whip up on a weeknight.
Equipment
- Large heavy-bottomed pot or Dutch oven - 6-quart or larger, with tight-fitting lid
- Medium mixing bowl
- Whisk
- Wooden spoon or rubber spatula
- Cookie scoop or two spoons - Medium cookie scoop (about 1.5 tablespoon capacity) or two regular spoons for portioning
- Tight-fitting lid for the pot - Essential for steaming the dumplings evenly
- Measuring cups and spoons
Ingredients
- 1 cup all-purpose flour - 125g
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley or thyme - or a mix of both
- 1/4 teaspoon black pepper
- 1/2 cup sourdough discard - 120g, unfed, straight from the fridge
- 1/2 cup whole milk or buttermilk - 120ml
- 2 tablespoons unsalted butter - 28g, melted and slightly cooled
Instructions
- Make sure your soup, stew, or broth is fully cooked and simmering gently before you drop in the dumplings. Season the broth well before adding dumplings.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, garlic powder, dried herbs, and black pepper until evenly distributed.
- Add the sourdough discard, milk or buttermilk, and melted butter to the dry ingredients. Stir gently with a wooden spoon or rubber spatula until just combined and no dry flour streaks remain. The dough should be shaggy and sticky.
- Let the dough rest for 2 to 3 minutes while your broth continues to simmer. This allows the baking powder to activate and the flour to hydrate fully.
- Using a medium cookie scoop or two spoons, portion out rounded tablespoon-sized scoops of dough (approximately 30g each) and drop gently onto the surface of the simmering broth. Space them slightly apart as they will expand.
- Immediately place a tight-fitting lid on the pot and reduce the heat slightly to maintain a gentle but active simmer. Do not stir the pot. Cook for 12 to 15 minutes without lifting the lid.
- After 12 minutes, check a dumpling by inserting a toothpick into the thickest part. It should come out clean with no wet, raw dough clinging to it. The dumplings should be puffed and springy. Serve immediately directly from the pot.
Notes
- Do not overmix the dough: Stir just until no dry flour remains. Overworked dough leads to tough, dense dumplings.
- Keep the lid on: Steaming is what cooks the dumplings through. Lifting the lid releases steam and can cause them to deflate or cook unevenly.
- Use cold discard straight from the fridge: Cold discard helps prevent the butter from melting prematurely into the dough.
- Check your discard quality: Do not use discard that smells overly sharp or funky (like nail polish remover). It should have a mild, pleasant sourdough tang.
- Simmer, do not boil: A hard rolling boil will tear the dumplings apart before they set. Medium-low heat with a gentle simmer is ideal.
- Season your broth well: The dumplings absorb flavor from the broth as they cook, so a well-seasoned base makes all the difference.
- Make-ahead option: The mixed dough can be covered and refrigerated for up to 24 hours before using. The flavor will actually improve overnight.
- Freezing instructions: Drop scoops of raw dough onto a parchment-lined baking sheet, freeze until solid, then transfer to a bag. Drop frozen dumplings directly into simmering broth, adding 3-5 extra minutes to the cooking time.