These easy sourdough dumplings are pure comfort food. This recipe yields about 12 generous dumplings and can be doubled or tripled if you need more. Drop them into your favorite soup or stew for a simple, satisfying meal that will leave everyone warm and full.
Why You’ll Love This Recipe!
Upgrade Your Favorite Soup – Dumplings transform an ordinary bowl of soup into a cozy, budget-friendly meal perfect for cooler weather.
Use Discard or Active Starter – You can make these with either sourdough discard or an active starter; both work well and won’t change the final result.
Overnight Ferment Option – If you prefer deeper sourdough flavor, form the dough and refrigerate it for up to 2 days before shaping and cooking.
Ingredients
- Butter – cold and cut into small cubes. Cold butter rubbed into the flour gives tender dumplings; pop it in the freezer if you need it chilled quickly.
- All Purpose Flour – best for tender dumplings; bread flour can make them too tough.
- Baking Powder – a small amount for a light, airy texture.
- Salt – use your preferred salt.
- Fresh herbs – thyme, chives, and parsley all work; use what you have.
- Sourdough starter or discard – either works; avoid discard that is overly sour or old.
- Egg – one large egg (about 70g).
How To Make Sourdough Dumplings (and cook them quickly)
These dumplings come together in minutes and are a great recipe to make with kids. You can cook them right away or refrigerate the dough for up to 2 days for a slow ferment. They also freeze well for quick meals later.
Follow these steps:
- Ensure your butter is very cold and cut into small cubes or grated. Chill in the freezer if needed.
- Combine the flour and cold butter in a medium bowl. Rub the butter into the flour with your fingertips until the mixture is crumbly but still cool.
- Stir in the baking powder, salt, and herbs with a spatula or spoon.
- Whisk the egg and sourdough starter together, then pour into the center of the dry ingredients.
- Gently bring the wet and dry ingredients together to form a dry, shaggy dough. Do not overwork it to keep the dumplings tender.
- Form 12–15 small balls of dough using about a tablespoon each. They may look crumbly—that’s fine.
- Bring your soup to a gentle simmer (not a rolling boil). Carefully drop the dumplings into the soup; they may sink at first but will float back up as they cook. Use a large pot so the dumplings have room to expand.
- Cover and simmer gently for 10–12 minutes. To test, cut one dumpling in half—the interior should be light and bread-like.
- Serve the soup topped with dumplings.
Kate’s Recipe Tips
- Keep the soup at a gentle simmer so the dumplings steam rather than boil; boiling can make them soggy.
- Do not add liquid to the dough. A dry dough allows the dumplings to absorb soup flavor as they cook.
How To Serve Sourdough Dumplings
These pillowy dumplings are versatile and pair well with many soups and stews. A few serving ideas:
- Sourdough Chicken and Dumplings – a classic, hearty chicken soup with vegetables and fresh herbs folded into the dumplings.
- Beef & Red Wine Casserole – add dumplings in the last 30 minutes for a warming winter meal.
- Beef & Guinness Irish Stew – herby dumplings are perfect on top of a thick, rich stew.
- Italian Potato and Bean Soup – pair dumplings made with parsley and finish with parmesan and black pepper.
- Minestrone – a classic minestrone gains extra comfort with fresh sourdough dumplings.
Storage Instructions
You can freeze unbaked dumplings. After forming them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Drop frozen dumplings directly into simmering soup when needed.
Cooked dumplings are best eaten within a couple of days. If storing leftovers, remove dumplings from hot soup and refrigerate separately to avoid them becoming hard; reheat by adding them back to warmed soup.
Frequently Asked Questions
They cook best in broth-style soups, but they will still cook through in thicker soups.
No. The butter is rubbed into the flour to create the proper texture; oil cannot be used as a direct substitute in that step.
Yes, the method is similar: cold butter is cut into the flour, then liquid ingredients are added. Avoid overworking the dough to keep them tender.
Sourdough Dumplings
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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 tbsp Fresh thyme, or other fresh herbs of choice
- 150 g Sourdough Starter, or sourdough discard
- 1 Egg
Instructions
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Make sure your butter is very cold and cut into small cubes or grated.
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Add flour and butter to a bowl and rub the butter into the flour until the mixture is crumbly and cool.
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Stir in the baking powder, salt, and herbs.
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Whisk the egg and sourdough starter, then pour into the dry ingredients.
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Gently combine to form a dry dough; avoid overmixing.
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Form 12 small balls of dough; they can be slightly crumbly.
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With the soup at a gentle simmer, drop the dumplings in. They may sink at first but will rise as they cook.
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Cover and simmer for 10–12 minutes, then serve.
Notes
Herbs – Use any fresh herbs you like; thyme and chives are great choices. Dried herbs will also work.
Sourdough Starter – Discard or active starter both work because baking powder provides the rise. Avoid very old or overly sour discard.
Freezing Instructions – Freeze shaped dumplings on a parchment-lined tray, then transfer to a bag once solid. Drop frozen dumplings directly into simmering soup.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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