Are you tired of throwing away your sourdough discard? Every time I feed my sourdough starter I have to discard part of the starter. So I am always on the lookout for a new recipe or idea for using up that sourdough discard.
I was making some Irish Stew the other day and decided to make some dumplings out of the current batch of discard. I’m so glad I did because these dumplings are a delicious way to “dress up” the stew.
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SIS Tip - Simple is Smart Tip
The next time you have extra sourdough discard, make these dumplings, and freeze them. When you are ready to add them to a soup, stew, or just pan fry them. Take them out of the freezer and add them to your recipe. You can also cook them in an air fryer.
Neuro and Gut Nutrition of Sourdough
The unique fermentation process of sourdough results in the production of lactic acid bacteria, which have been shown to have positive effects on the gut microbiome. A healthy gut microbiome has been linked to improved cognitive function and a reduced risk of neurological disorders. So, by incorporating sourdough into your diet, you’re not only satisfying your cravings but also nourishing your brain.
Keeping your gut healthy is important for your overall well-being. Pre and probiotics are critical to gut health. For more prebiotic recipes try
Ingredients for Sourdough Discard Dumplings
- All-Purpose Flour: You can substitute whole wheat flour or use gluten free flour for a healthier version
- Flax Seed Egg: A flax seed egg is simply 1 Tbsp of finely ground flax seed mixed with 3 tbsp of water. Don’t use whole flax seed make sure the flax seed is fine ground.
- Sour Dough Discard: If you don’t have fresh discard, leftover saved discard work just as well.
- Vegan Butter: use the stick butter not the soft whipped butter
- Herbs de Provence: You can make a batch of Herbs de Provence if you can’t find them in the store.
- Baking Powder
- Sea Salt
Step by Step Instructions for Sourdough Discard Dumplings
- Make the flax egg by adding 3 tbsp of water to 1 tbsp of flax seed set aside and let the mixture sit for a minimum of 5 minutes.
- Add the herbs, salt and baking powder to the all-purpose flour – Mix.
- Cut the cold vegan butter into pieces and cut the pieces into the flour mixture.
- Add the flax seed egg and sourdough discard to the flour-butter mixture.
- Combine with a fork until all the flour is moistened. Don’t overmix. Add 1/4 to 1/2 tsp of water if the mixture is dry.
- Form the dough into 12 balls using a 1 ½ tbsp dough scoop.
- Add the dumplings to your favorite soup or stew and cook for 5 minutes.
- If you aren’t cooking the dumplings right away you can freeze the dumplings in an airtight container for up to 1 month. Defrost in the fridge and add the dumplings to the soup or stew. Cook until just tender about 5-7 minutes.
Sourdough Discard Dumplings
Ingredients
Sourdough Discard Dumplings
- ¾ cup all-purpose flour
- ½ tbsp baking powder
- 1 tsp salt
- ½ tbsp Herb-de-Provence Herbs
- 2 tbsp cold vegan butter cut into pieces
- 1 cup sourdough discard (see notes if you don't have sourdough discard)
- 1 flax egg
Instructions
Sourdough Discard Herb Dumplings
- Make the flax egg by adding 3 tbsp of water to 1 tbsp of flax seed set aside and let the mixture sit for a minimum of 5 minutes.
- Add the herbs, salt and baking powder to the all-purpose flour - Mix
- Cut the cold vegan butter into pieces and cut the pieces into the flour mixture.
- Add the flax seed egg and sourdough discard to the flour-butter mixture.
- Combine with a fork until all the flour is moistened. Don't overmix. Add 1/4 to 1/2 tsp of water if the mixture is dry.
- Form the dough into 12 balls using a 1 ½ tbsp dough scoop.
- Add the dumplings to your favorite soup or stew and cook for 5 minutes.
- Freeze the dumplings in an airtight container for up to 1 month. Defrost in the fridge and add the dumplings to the soup or stew. Cook until just tender about 5-7 minutes.