Sourdough Dumplings

These simple sourdough dumplings can be made and simmered immediately, or fermented overnight for all the sourdough goodness floating in your favorite soup!

Course Main Course

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 10

Fermentation Time 12

Total Time 12 20

Servings dumplings

Calories 93kcal

Ingredients

50 g Butter cold and chopped into small cubes
150 g All Purpose Flour
6 g Baking Powder (1 teaspoon)
6 g Salt (1 teaspoon)
1 tablespoon Fresh thyme or other fresh herbs of choice
150 g Sourdough Starter or sourdough discard
1 Egg

Instructions

Make sure your butter is really cold and cut into small cubes or grated. You can pop it in the freezer to cool it faster if you need to.
Add flour and butter to a mixing bowl and rub the flour into the butter using your fingertips. The mixture should be crumbly, but still feel cold.
Add the baking powder, salt and herbs to the flour mixture and gently stir through with a spatula or spoon.
Now whisk the egg and sourdough starter together and then pour into the centre of the dry ingredients.
Gently bring the wet and dry ingredients together to form a dry dough (don't overwork it or your dumplings will be tough).
Using your fingers, form 12 small balls of dough (they don't have to be perfect and they might seem crumbly, that's perfectly ok).
If you are going to do the long ferment method, refer to notes below for instructions.
Make sure your soup is gently simmering (not boiling). Carefully drop the dumplings into the soup. They might sink at first - don't panic, they'll pop back up in a minute or two.
Pop the lid on the soup and leave to gently simmer for 10 to 12 minutes.
Serve your soup and dumplings!

Notes

Overnight Ferment - If you wish to ferment the dumpling dough overnight, once you've formed a dry dough, pop an elastic food cover on the bowl and place it into the fridge for up to 2 days. When you want to cook the dumplings, take the dough out of the fridge and allow it to sit for around an hour before forming the dough into 12 small balls. Proceed with the instructions above.

Herbs - you can use any fresh herbs you like. I used fresh thyme and chives (because that's what was growing in my garden) but fresh parsley, rosemary or sage work well too. You could also use dry herbs if you prefer.

Sourdough Starter - you can use sourdough discard or active sourdough starter, it doesn't really make a difference for this recipe since the baking powder is the leavening agent here. The only caveat here is not to use discard that's too old or sour or you'll get unpleasant tasting dumpling.

Freezing Instructions - you can freeze these sourdough dumplings to use another day. Once you've formed the dumplings, place them on a tray lined with parchment paper. Freeze them like that and then when they are frozen, transfer them to a zip loc bag. You can then grab a few out when you need them. Just drop them into your soup frozen. So easy!

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