Sourdough Dumpling Recipe

Written by: Vladimir Lapshin

Do you have some extra sourdough starter discard and don’t want to waste it? This Sourdough Dumpling Recipe is a fun and tasty way to use that discard. We’ll make tender dumpling wrappers from the sourdough starter, fill them with a simple cabbage and carrot mixture, and cook them to perfection. 

The result is delightful sourdough discard dumplings with a slight tangy flavor from the fermented dough, giving a unique twist to a classic snack. It’s an easy sourdough dumpling recipe that turns kitchen leftovers into a delicious treat your whole family will enjoy.

Key Takeaways

• Uses Sourdough Discard: The dumpling dough is made with sourdough starter discard, adding flavor and reducing food waste.
• Simple Veggie Filling: Filled with basic vegetables like cabbage and carrot, making it a light yet satisfying bite.
• Versatile Cooking Methods: You can steam the sourdough discard dumplings for a tender result or pan-fry them for a crispy bottom.
• Tasty and Unique: The sourdough gives a gentle tang to the dumplings, pairing wonderfully with savory fillings and dipping sauces​.

What are Sourdough Dumplings?

Sourdough dumplings are essentially Chinese-style dumplings where the dough for the wrapper incorporates sourdough starter discard. Instead of using plain flour and water alone, a portion of fermented sourdough starter is mixed into the dough. 

This makes the dumpling wrappers soft and chewy with a hint of tangy flavor. While adding sourdough to dumplings isn’t traditional, the slight tang is very compatible with classic fillings (like cabbage and carrots) and dipping sauces like soy sauce or black vinegar​. 

Why You will Love Sourdough Dumplings?

• Unique Flavor: The sourdough wrappers have a mild tang that sets these dumplings apart from the ordinary. Every bite has a subtle sourdough zing that complements the savory veggie filling.
• Great Texture: Sourdough dough creates wrappers that are nice and pliable, yet yield a pleasant chew once cooked. Pan-fried, they get wonderfully crispy on one side and stay soft on the inside; steamed, they’re tender and moist. 
• Versatile Meal: These dumplings work as a hearty snack, an appetizer, or a main dish. Plus, you can easily customize the filling or make a big batch and freeze some for later.

Sourdough Dumpling Recipe

Recipe by Recipe Blossom

0.0 from 0 votes

Course: VegetarianCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories per serving

200

kcal

Total time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Sourdough Dumpling Dough:

• 2 cups all-purpose flour (plus extra for dusting)

• 3/4 cup sourdough starter discard (unfed starter, at room temperature)

• 1/3 cup warm water (add a little more if needed)

• 1/2 teaspoon salt (optional, for flavor)

• For the Vegetable Filling:

• 2 cups finely shredded cabbage (napa or green cabbage)

• 1 medium carrot, grated or very finely chopped

• 2 green onions, finely sliced

• 1 clove garlic, minced (optional but adds flavor)

• 1 teaspoon fresh ginger, grated (optional)

• 1–2 tablespoons soy sauce (to taste)

• 1 teaspoon sesame oil (optional, for flavor)

• Salt and pepper, to taste

• For Cooking & Serving:

• 2 tablespoons cooking oil (if pan-frying)

• 1/4 cup water (for steaming in pan-fry method)

• Dipping sauce of choice (soy sauce with a dash of vinegar, chili oil, or your favorite dumpling sauce)

Step by Step Instructions

• Mix and Rest the Dough: In a large bowl, combine the flour and warm water, stirring until it starts to come together. Add in the sourdough discard and salt. Mix well and then knead the dough for about 3-5 minutes until it forms a ball. Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for about 1 hour. This resting time allows the gluten to relax and the sourdough flavor to develop a bit.
• Prepare the Filling: In a mixing bowl, combine the shredded cabbage, grated carrot, green onions, garlic, and ginger. Stir in the soy sauce and sesame oil. If the filling mixture seems watery, you can sprinkle a pinch of salt on the cabbage first and let it sit for 5 minutes, then squeeze out excess moisture before mixing with other ingredients.
• Roll Out the Wrappers: After the dough has rested, turn it out onto a floured surface. Knead it just a couple of times to smooth it out, then divide the dough into 2 equal pieces for easier handling. Roll each piece into a log about 1 inch thick. Cut the log into small pieces, each about 1 inch in size. Take one piece and keep the rest covered to prevent drying. Roll the small piece of dough into a ball and then flatten it with your palm. Using a rolling pin, roll it into a thin circle, roughly 3 inches in diameter. Ideally, make the edges of the circle slightly thinner than the center. This helps the dumplings seal better and the pleated edge won’t be too thick.
• Fill and Fold Dumplings: Place a wrapper on your palm and spoon about 1 tablespoon of the vegetable filling into the center. Lightly wet the edge of the wrapper with water. Fold the wrapper in half over the filling to create a half-moon shape. Pinch the edges together to seal tightly.
• Cook the Dumplings: Place dumplings in a steamer basket lined with parchment or cabbage leaves, making sure they are not touching each other. Steam over boiling water for about 8-10 minutes. The dumpling wrappers will turn slightly translucent and noodles-like in texture when done. Remove from heat.
• Serve: Serve your sourdough dumplings warm with your favorite dipping sauce. A classic dipping sauce is a mix of soy sauce, Chinese black vinegar or rice vinegar, and a few drops of sesame oil or chili oil. These dumplings are best enjoyed fresh and hot, when the textures are at their peak.

Chef Recommendations

• Resting the Dough: Do not skip the dough resting period. It makes the dough easier to roll out and results in a more tender wrapper after cooking.
• Keep Wrappers Covered: While filling dumplings, keep the remaining dough balls or rolled wrappers covered with a damp cloth or plastic wrap so they don’t dry out. A dried-out wrapper is harder to seal and can crack.
• Avoid Overly Wet Filling: If your cabbage is very watery, remember to squeeze out excess moisture or par-cook it. Too much liquid in the filling can make it hard to seal the dumplings and might cause them to leak or get soggy.

What to Serve with Sourdough Dumplings

• Dipping Sauce: As mentioned, a simple soy sauce and vinegar dipping sauce is a perfect accompaniment. You can add minced garlic, a bit of grated ginger, or chili flakes to the sauce for extra flavor. The tangy dip goes hand-in-hand with the slight sourdough flavor of the wrappers.
• Soup or Broth: Dumplings go wonderfully with a light soup. You can serve these dumplings alongside a bowl of clear vegetable or chicken broth soup. 
• Stir-Fried Greens or Salad: For a balanced meal, serve the dumplings with a side of stir-fried Asian greens or a fresh salad. The crisp veggies on the side contrast nicely with the soft dumplings.

What are some Creative Fillings for Sourdough Dumplings

• Mushroom and Tofu: A savory vegetarian option – finely chop mushrooms (like shiitake or button mushrooms) and crumbled firm tofu. Sauté with a bit of soy sauce, garlic, and ginger. This filling is hearty and almost meaty in texture.
• Pork and Cabbage: A classic dumpling filling that also works with sourdough wrappers. Mix ground pork with minced cabbage, green onion, ginger, soy sauce, and a touch of sesame oil. The richness of the pork pairs nicely with the tangy dough.
• Chicken and Ginger: Use ground chicken (or finely chopped cooked chicken) mixed with shredded carrot, ginger, and a splash of soy sauce. It’s a lighter meat option and kids usually love the mild flavor.

The Nutrition Facts

Please keep in mind these numbers are only estimates. The final results can vary based on the specific ingredients, brands, and methods you use at home. This information is meant to be helpful, but it’s not intended as medical advice. If you have any dietary concerns, it’s always a good idea to check with a registered dietitian or healthcare professional.

The Nutritional Benefits

• Low in Calories: Sourdough discard dumplings are low in calories. They are great for a light meal or as a snack. 
• Good for Digestion: Sourdough discard is slightly fermented which means it is good for digestion. 
• High in Fiber and Vitamins: The vegetable filling in sourdough dumplings is high in fiber and vitamins which are essential for overall health. 

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