Sourdough Dumplings (quick discard + overnight method)
These delicious sourdough dumplings are the perfect way to use up extra sourdough discard. Fermented dough gives the wrappers a chewy texture and satisfying tang that perfectly complements the savory chicken or beef filling.
Ingredients
- 1 cup Sourdough Discard unfed, straight from fridge
- 2 cups All-purpose flour
- 1/2 cup Water add gradually
- 1 lb Ground Chicken or Beef 80/20 fat ratio
- 1/2 head Napa Cabbage finely shredded and salted
- 1 tbsp Fresh ginger grated
- 2 cloves Garlic minced
- 2 tbsp Soy sauce
- 1 tsp Toasted sesame oil
Instructions
- Mix the dough: Combine flour, discard, and water. Knead for 5-7 minutes until smooth.
- Rest the dough: Wrap in plastic. Leave at room temp for 1 hour, then refrigerate up to 24 hours.
- Prep the cabbage: Salt the shredded cabbage, let sit for 15 minutes, then squeeze out all excess water.
- Mix the filling: Combine squeezed cabbage, ground meat, ginger, garlic, soy sauce, and sesame oil. Mix vigorously in one direction.
- Roll the wrappers: Cut dough into pieces (12-15g each). Roll into thin circles with thinner edges.
- Fold and seal: Place filling in center, fold into a half-moon, and pleat the edges to seal completely.
- Pan-fry: Heat oil in a skillet. Place dumplings flat-side down until golden. Add 1/4 cup water, cover, and steam for 6-8 minutes.
