I still remember the first time I dropped these pillowy sourdough dumplings into a bubbling pot of chicken soup — the discard starter gave them a gentle tang and the butter made the edges flaky without any kneading. This quick discard recipe is ideal when you want homemade comfort without the fuss: it turns leftover starter into tender dumplings in under 30 minutes of hands-on time.
Why you’ll love this dish
These sourdough dumplings use discard starter, so they’re both zero-waste and incredibly forgiving. They’re fast to make, require pantry staples, and pair beautifully with any broth or stew. Families love them because kids adore the soft texture, and cooks appreciate how little technique is needed.
"Unexpectedly simple and seriously cozy — the dumplings puffed up perfectly and tasted like a short, buttery biscuit with a hint of sourdough." — a reader review
What makes this recipe special:
- Uses sourdough discard to reduce waste and add flavor.
- No kneading required — perfect for beginners.
- Quick to mix and cut; they cook directly in soup, keeping cleanup minimal.
- Flexible: works with chicken soup, vegetable stews, or a simple broth.
The cooking process explained
Overview: You whisk dry ingredients, cut cold butter in until pea-sized, then stir in starter, egg, and milk until a shaggy dough forms. Turn it out, fold a few times, roll to 1/4" thickness, cut into 1/2" squares, and drop them straight into simmering soup. They cook in about 15–20 minutes; test a dumpling with a fork to confirm doneness.
Why this order? Cutting cold butter into the flour creates pockets of fat that steam during cooking, giving light, slightly flaky dumplings. Minimal handling prevents tough gluten development, keeping them tender.
Key Ingredients
- 1 ¼ cups all-purpose 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)
Notes and simple swaps:
- Flour: all-purpose gives the classic texture. For slightly lighter dumplings, try part pastry flour. Avoid high-protein bread flour unless you reduce handling.
- Butter: keep it cold. You can use vegetable shortening for a neutral flavor, but butter adds best flavor.
- Starter: discard at room temperature is fine. Active starter can be used but will add more tang.
- Milk: swap for non-dairy milk (soy or oat) in equal measure.
Step-by-step instructions
- Whisk dry ingredients. In a large bowl, whisk together the flour, sea salt, sugar, and baking powder until evenly mixed.
- Cut in the butter. Add cold, cubed or grated butter. Use a fork or pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Add the wet ingredients. Crack in the egg, then add the sourdough discard and milk. Stir with a spoon until the dough comes together into a shaggy ball. Do not overmix.
- Minimal handling. Turn the dough out onto a lightly floured surface. Fold it a few times to incorporate any loose flour — don’t knead.
- Roll and cut. Roll the dough into a square about 1/4" thick. Use a pizza cutter or bench scraper to cut into roughly 1/2" x 1/2" squares.
- Cook in soup immediately or store. Drop dumplings into a large pot of boiling soup set to medium–medium-high heat. If saving, flash-chill or freeze them (see storage below).
- Test for doneness. After about 15 minutes in simmering soup, lift a couple out with a spoon and test with a fork. If they’re still dense in the center, lower the heat to low and cook 5 more minutes before checking again.
Step-by-step 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)
Directions to follow
- Combine flour, salt, sugar, and baking powder in a large bowl. Whisk well.
- Add the cold butter. Cut it into the flour mixture with a fork until pea-sized crumbs form.
- Pour in the egg, sourdough discard, and milk. Stir until the dough is shaggy.
- Do not knead. Turn out onto a floured work surface and fold a few times to bring in any stray flour.
- Roll the dough into a square about 1/4" thick. Cut into 1/2" x 1/2" dumplings using a pizza cutter or bench scraper.
- Drop dumplings into a large pot of boiling soup on medium to medium-high heat. Cook for about 15 minutes, then test one with a fork. If not done, reduce to low and cook 5 more minutes.
Best ways to enjoy it
- Classic pairing: Add to chicken noodle soup for a hearty, weekend comfort meal.
- Vegetarian option: Use a rich mushroom or tomato-based vegetable stew — the dumplings soak up flavor wonderfully.
- Presentation: Ladle soup into shallow bowls and scatter chopped fresh parsley or chives over the dumplings for brightness.
- For a brunch twist: Serve warm dumplings on the side of a savory shakshuka or thick, creamy chowder.
Storage and reheating tips
- Refrigerate raw cut dumplings: Arrange on a parchment-lined tray, cover tightly, and store up to 24 hours.
- Freeze for longer storage: Freeze dumplings in a single layer until solid, then transfer to a freezer bag for up to 3 months. Add frozen dumplings directly to simmering soup; expect several extra minutes of cooking time.
- Leftover cooked dumplings: Keep in an airtight container in the fridge for up to 3 days. Reheat gently in simmering soup or in a covered saucepan with a splash of broth to prevent drying. Avoid reheating in a microwave for best texture.
- Food safety: Always reheat soup to a simmer (165°F / 74°C) before serving. Discard leftovers kept at room temperature more than 2 hours.
Pro chef tips
- Keep the butter cold. Cold butter = flakier dumplings. Grating frozen butter speeds the process.
- Don’t overwork the dough. Minimal handling prevents tough gluten and keeps dumplings tender.
- Uniform pieces cook evenly. Cut dumplings consistently (about 1/2" squares) so everything finishes at the same time.
- Control the simmer. Boiling hard can break dumplings apart; aim for a gentle simmer.
- Want lighter dumplings? Fold the dough fewer times and roll slightly thicker; they’ll steam up and stay airy.
Creative twists
- Herb dumplings: Add 1–2 tablespoons chopped fresh herbs (thyme, parsley, or dill) to the dough for an aromatic lift.
- Cheesy version: Fold in 1/3 cup grated sharp cheddar for melty, savory bites.
- Spicy kick: Add a pinch of red pepper flakes or 1/2 teaspoon smoked paprika to the dry mix.
- Whole-grain swap: Replace ¼ cup of the AP flour with whole-wheat pastry flour for nuttier flavor. Note: texture will be denser.
- Gluten-free: Use a 1:1 gluten-free baking flour blend and add 1/2 teaspoon xanthan gum if it’s not already included; expect a different texture.
Your questions answered
Q: Can I use an active (fed) starter instead of discard?
A: Yes. Active starter will make dumplings tangier and slightly more fermented in flavor. Use the same weight; you may see a touch more rise.
Q: How long do they take to cook in soup?
A: Plan on about 15 minutes at a gentle simmer. If your dumplings are larger or frozen, add 5–10 minutes and test with a fork.
Q: Can I prepare the dumplings ahead and freeze them?
A: Absolutely. Freeze them on a tray until firm, then bag for up to 3 months. Add frozen dumplings straight to simmering soup; allow extra cooking time.
Q: Are these dumplings egg-free or dairy-free?
A: The recipe includes egg and milk. For egg-free, try a flax or chia “egg” (1 tbsp ground seed + 2.5 tbsp water) though texture will change. Use non-dairy milk 1:1 for a dairy-free version and keep butter substitutes cold.
Q: Can I bake these dumplings instead of boiling in soup?
A: You can bake them as small biscuits on a sheet (about 12–15 minutes at 425°F / 220°C) until golden, but they won’t develop the same pillowy interior as when cooked in steaming soup.
Conclusion
If you want a fast, comforting way to use sourdough discard, these dumplings are a winner — simple to make, forgiving to handle, and endlessly adaptable. For another take on discard dumplings and an overnight method, see Easy Sourdough Dumplings. For the original inspiration and notes that informed this version, check Sourdough Dumplings (Quick & Easy Discard Recipe) – Hopewell Heights.
Sourdough Dumplings
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour 155 grams
- ½ teaspoon sea salt 3 grams
- 1 teaspoon sugar 4 grams
- 2 teaspoons baking powder 8 grams
Wet Ingredients
- 6 tablespoons cold butter, cubed or grated 85 grams
- ½ cup sourdough starter discard 120 grams
- 1 large egg 50 grams
- ¼ cup milk 60 grams
Instructions
Preparation
- In a large bowl, whisk together the flour, sea salt, sugar, and baking powder until evenly mixed.
- Add cold, cubed or grated butter. Use a fork or pastry cutter to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Crack in the egg, then add the sourdough discard and milk. Stir with a spoon until the dough comes together into a shaggy ball. Do not overmix.
- Turn the dough out onto a lightly floured surface. Fold it a few times to incorporate any loose flour — don’t knead.
- Roll the dough into a square about 1/4" thick. Use a pizza cutter or bench scraper to cut into roughly 1/2" x 1/2" squares.
Cooking
- Drop dumplings into a large pot of boiling soup set to medium–medium-high heat.
- Cook for about 15 minutes. Test a dumpling with a fork to confirm doneness. If they’re still dense in the center, lower the heat to low and cook 5 more minutes before checking again.
