dumpling series
this is the first part of my three part series on sourdough discard dumplings!
- in this part, i explain my formula and method for making dumpling wrappers using sourdough discard.
- in the second part, i focus on shandong style dumpling wrapping technique (with a vegan filling recipe!), and how i like to pay fry them.
- the third part describes my formula and method for adding a pretty, extra crispy skirt on your pan fried dumplings with a sourdough discard slurry.
read them all together to re-create my sourdough dumplings, or mix and match with different techniques or store-bought items.
my story
i learned how to make dumplings from generations of women in my family passing down this one tradition.
from a young age my mother made it clear to me that the way we made dumplings was not like other chinese families. first, she said, we made our own wrappers. this skill, she urged, was not one to be overlooked.
thus, my childhood kitchen table became my training ground. me struggling to roll out dumpling wrappers while my palms hurt, mom generously wrapping plump morsels, dad manning the boiling station, brother too young to contribute beyond eating (eventually stepping up into assistant wrapper).
there are many different ways to make “chinese” dumplings. each region has its preferences for wrapping, pleating, filling, and cooking methods.
shandong 山东 style dumplings are known for thicker, chewier dumpling wrappers. they are fat with filling, and don’t care to impress with braided pleating. oftentimes my mother squeezes them shut in a dual cupping pinching motion i have yet to master.
though incorporating sourdough discard into the dumpling dough is far from traditional, it does create a flavor that’s very compatible with the black vinegar sauce and fillings i usually use (cabbage or carrots).
more importantly, i wanted to develop this recipe to bring together two of my most important worlds. i wanted to share this piece of my story with all of you, and share it in an incredibly delicious way.
notes
although the formula is new, this is the process my family has always followed for homemade dumpling wrappers. the rolling method is tricky and will take practice to get used to. i can’t promise that it’s foolproof, but i can promise to try my best in communicating what the women in my family have taught me.
as always, please adjust the water and flour amounts based on the hydration of your starter.
if you have leftover dough, you can use it to make a scallion pancake.
baker’s percentage & basic timetable
the percentages for water and flour only account for the final dough build, and do not include the levain formula build.
| ingredient | baker’s percentage |
| all purpose flour | 100% |
| water | 50% |
| unfed levain (discard) | 50% |
| step | time |
| autolyse | 2-3 hr |
| fry | 7-10 min |
| boil | 5 min |
sourdough discard dumpling wrappers 餃子皮
formula
- 200 g all purpose flour
- 100 g warm water
- 100 g sourdough starter discard
method
- in a large bowl, mix flour and warm water until it just comes together (the dough will look slightly stringy). then, add the sourdough starter discard.
- knead the dough together for 3-4 minutes into a ball. the dough should appear smoother, but will not look completely smooth.
- let rest, covered, for 2-3 hours.
- take the dough out onto a floured surface, and cut in half.
- flatten one piece of dough into a rectangle that is 1 inch tall, so that the short end is 2 inches wide, and the long end is around 7 – 8 inches. cut length wise.
- cut each dough piece into 1 inch-ish segments, resulting in 15 or so segments. roll each segment in flour.
- flatten each segment into a disc shape.
- on a floured surface using a rolling pin, roll out each puffy disc into a smooth, flattened dumpling wrapper. you want the edges of the disc to end up slightly thinner, and the center to be slightly thicker. this is both so that when the edges are folded together the thickness will be similar to the rest of the dumpling, and also to prevent tears while cooking.
- i get this result by first tugging the edge of the puffy disc with my left hand, while rolling over a small section of it on the opposite side with my right hand over the rolling pin. then, i rotate counter-clockwise a small amount, and repeat the rolling motion. this light tugging, rolling, and rotating sequence is repeated until the wrapper is flattened.
- when complete, put completed wrapper on a well floured surface.
- repeat with each disc — keep well floured and do not stack to prevent sticking!
- use immediately to wrap your dumplings or potstickers. no need to wet these when wrapping, as the fresh dough should produce enough stickiness for the sides to naturally adhere to each other.
- repeat all over again with the other half of the dough, to get around 30 dumpling wrappers (and dumplings) in total.
I have been wondering how to incorporate sourdough starter into dumpling wrappers. Thank you for sharing your recipe!
Thank you for your blog! So wonderful to have a Chinese gal using sourdough in Chinese recipes ! Just the inspiration I need to take my sourdough in different directions. Serendipitously, I had a sourdough baking disaster with breakdown of my dough into a wet mess using starter that went too long unfed and the acids broke down the gluten. , So I had lots of discard as I nourished my starter back to sweetness. In one weekend I made vegan potstickers, garlic chive and green onion pancakes, and steamed buns all with the using this dough recipe. Looking forward to more. Drop me a line when you are back in the Bay Area.
I love this recipe! I am always looking for ways to use my sourdough discard. I recently read the book Pachinko with my book club and made Kimchi for our gathering. I found a recipe for Kimchi Mandu and was delighted to find a recipe for sourdough dumplings! Thank you so much. They were so tender and delicious. My entire family was full of compliments. 😊
Awesome. Totally awesome! Thank you Du
Thank you so much for this recipe – they turned out great.
I shared my results on Reddit and it caught a decent amount of interest; I linked to your recipe so hopefully others can enjoy as well!
https://www.reddit.com/r/Sourdough/comments/kzkrew/used_my_sourdough_discard_for_dumpling_wrappers/
They’re beautiful, you’re a dumpling queen! This recipe and post mean so much to me – thank you so very much for making and sharing with others!
Thank you, for the ease of reading a properly prepared recipe. I am going to try this today.
from your family heirloom to ours. Happy eating.
Omg! Where have you been all my life!!! I’m am just starting my sourdough journey and I love that you are adding an Asian flair to the sourdough scene! Sourdough is better digested then just plain wheat. I can’t wait to make all your different discard recipes! Do you have a YouTube channel!? Please make more adian discard recipes!
aww this is so sweet 😭. i don’t yet but will hopefully be experimenting with video soon! appreciate your kind words and support 🥹
This were so delicious and such a fun way to use up sourdough discard! I steamed them in a bamboo steamer, and they came out perfect. Thank you for the recipe!