Discover a delicious sourdough dumplings recipe perfect for soups and stews. These soft, fluffy dumplings add a tangy twist to your favorite comfort meals. Easy to make and full of flavor!

This sourdough dumpling recipe for soups and stews is a family favorite in our home! With five kids and a busy schedule, I love how easy it is to make these soft, fluffy dumplings that add a tangy, comforting twist to our meals.

Whether we’re enjoying a cozy bowl of beef stew or a hearty chicken and dumplings, these sourdough dumplings make the perfect addition to any family dinner. They’re simple to prepare, and they’re loved by everyone—making them a go-to recipe for feeding a large family with big appetites!

Why You’ll Love This Recipe

This is a no-wait sourdough recipe which means you can use your discard and not have to wait for fermentation.
These dumplings are super versatile. You can add whatever herbs you’d like to give them additional flavor and add them to lots of soups and stews.
By adding these biscuit-like dumplings to the top of stews and soups, the meal becomes heartier and more flavorful.

Ingredients

Sourdough starter discard is a key ingredient in this dumpling recipe and gives the homemade dumplings a subtle tang.
A small amount of milk is added for moisture and tenderness.
For richness and help with the biscuit like texter, chunks of cold butter are cut into the flour mixture.

You can find a full list of ingredients including amounts in the recipe card at the bottom of this post.

How To Make Sourdough Dumplings

Combine flour, salt, and baking soda into a large mixing bowl.
Cube your butter into small chunks and use a pastry cutter to cut it into the dry ingredients.
Add the sourdough discard, milk, and egg, then combine. The dough will be sticky.
Once your dough comes together, scoop about 1 tablespoon of dumpling dough and form it into a ball like shape.
Drop dumplings into a large pot of your favorite soup or stew.
Cover pot with a lid and continue simmering for about 15 minutes. Resist the temptation to remove the lid as the steam helps to cook the dumplings. The dumplings will begin to float and expand covering the top of your soup.

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Tips & Variations

Add chopped herbs like parsley, grated cheese, or even a bit of garlic powder to the dough for a different flavor.
For pillowy dumplings, be careful not to overwork the dough.
Substitute active starter in place of discard.

Storage & Reheating Instructions

Store leftovers in the refrigerator in an airtight container. I typically just store mine in the Dutch oven I use to make my soup. When it’s time to reheat your sourdough discard dumplings, simply place your soup pot on the stove and warm it to simmering or a low boil.

FAQ’s

What types of soups and stews are good with sourdough dumplings?
Sourdough dumplings pair beautifully with hearty soups and stews, adding a rich, tangy element to complement their flavors. Here are some great options:

Beef Stew: The rich, savory flavors of slow-cooked beef stew with tender meat, root vegetables, and a thick broth are enhanced by the slight tanginess of sourdough dumplings.
Chicken and Dumpling Soup or Vegetable Soup: A comforting, light chicken soup with vegetables like carrots, celery, and onions is the perfect backdrop for the soft, fluffy dumplings, adding depth and texture.
Tomato Soup – A classic tomato soup with a bit of basil and garlic pairs wonderfully with sourdough dumplings, providing a delightful contrast of flavors.

How do I know when the dumplings are cooked through?
To know when your sourdough dumplings are cooked through, look for a few key signs:

Float Test: Dumplings typically rise to the surface of the soup or stew when they’re fully cooked. After dropping the dough ball into the simmering liquid, let them cook for the recommended time (usually around 10-15 minutes). Once they have floated to the top, they are likely done.
Check the Texture: To be sure, gently break one open with a fork or spoon. The inside should be soft, tender, and fully cooked through, with no raw dough in the center. If the inside is doughy, they need a bit more time.
Firmness: Gently press down on a dumpling. If it springs back and feels firm yet tender, it’s ready. If it feels squishy or too soft, it might need more time.

If you make this easy sourdough dumplings recipe and love it, I would appreciate it if you gave it 5 stars! Tag me on Instagram @autumn.chasingoursimple with your bakes.

Sourdough Dumplings

Made with sourdough discard, these sourdough dumplings are a perfect topper for soups and stews.

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Prep Time 5

Cook Time 15

Total Time 20

Ingredients

1 1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
1/4 cup butter cut into chunks
1 cup sourdough discard
1 egg

Instructions

Combine flour, salt, and baking soda into a large mixing bowl.
Cube your butter into small chunks and use a pastry cutter to cut it into the dry ingredients.
Add the sourdough discard and egg, then combine. The dough will be sticky.
Once your dough comes together, scoop about 1 tablespoon of dumpling dough and form it into a ball like shape.
Drop dumplings into a large pot of your favorite soup or stew.
Cover pot with a lid and continue simmering for about 15 minutes. Resist the temptation to remove the lid as the steam helps to cook the dumplings. The dumplings will begin to float and expand covering the top of your soup.
*If your dough seems too dry, you can add a tablespoon of milk. The stickiness can depend on how thick or thin your discard is.