How To Make Old-Fashioned Appalachian Sourdough Noodle Dumplings
These old-fashioned Appalachian sourdough noodle dumplings are rich, tender, and perfectly chewy, just like Grandma used to make. A comforting, from-scratch classic made for simmering in homemade chicken broth.
There’s something deeply comforting about standing over a simmering pot of chicken and dumplings. The kitchen fills with the scent of rich broth, and the soft plunk of dough hitting the pot is enough to make anyone feel at home.
Despite growing up eating the fluffy, biscuit-style dumplings, lately I’ve been craving the old-fashioned noodle type, the kind that simmer right in the broth and soak up all that rich flavor. I had some sourdough discard that needed to be used, so I started experimenting. What came out of that little experiment were these sourdough noodle dumplings, tender, chewy, and everything I didn’t know I was missing.
These sourdough noodle dumplings are the kind of recipe that would have felt right at home in a mountain kitchen generations ago. They’re simple, frugal, and deeply satisfying, the kind of food that stretches a humble chicken into a full, hearty meal.
Unlike the fluffy drop-style dumplings you might find farther south, these are Appalachian-style flat dumplings, rolled thin, cut into strips, and cooked until perfectly tender with just a bit of chew. The addition of sourdough starter gives them a depth of flavor and old-fashioned tang that makes them taste like they’ve been passed down for generations.
A Bit of History
Flat, noodle-like dumplings are beloved across much of the South and Appalachia. In Southern kitchens, they’re often called flat dumplings or slippery dumplings. In the Appalachian Mountains, they’ve long been a staple dish for stretching simple ingredients to feed a family after a long day’s work.
Flour, salt, an egg yolk, and maybe a splash of milk, that’s all our great-grandmothers needed to make something truly comforting. These sourdough noodle dumplings take that humble base and give it a vintage twist, using your sourdough starter (either active or discard) to add flavor and reduce waste.
It’s practical, delicious, and deeply rooted in old-fashioned home cooking, exactly the kind of meal that connects us to the generations before us.
Why You’ll Love This Recipe
- Perfect use for sourdough starter: Great for using up extra discard in a way that feels intentional and homemade.
- Tender, chewy texture: More like noodles than biscuits, perfect for traditional chicken and dumplings.
- Pantry-friendly ingredients: Simple, wholesome, and inexpensive.
- Timeless comfort food: Ideal for cozy nights, Sunday suppers, or any time you crave a taste of home.
Ingredients You’ll Need
- 1 cup all-purpose flour (plus extra for rolling)
- 1 cup sourdough starter (active or discard)
- 1 large egg yolk (skip the white—it keeps them tender and rich, more noodle-like)
- ½ teaspoon salt
- ¼ teaspoon baking powder (optional, for a touch of lift)
- 1–2 tablespoons water or milk, only if needed for rolling
How to Make Sourdough Noodle Dumplings
1. Mix the dough
In a medium bowl, stir together the sourdough starter, egg yolk, and salt until smooth. Add the flour and baking powder (if using), mixing until a stiff dough forms. It should be firm but still workable.
2. Knead and rest
Turn the dough out onto a floured surface and knead gently for 1–2 minutes, just until smooth. Cover with a towel and let it rest for about 10 minutes—this step helps the dough roll more easily.
3. Roll and cut
Roll the dough thin, about ⅛ inch thick. Cut into strips roughly 1 inch wide and 2–3 inches long. They’ll puff a bit as they cook, so thinner is better.
4. Cook in broth
Bring your chicken broth to a gentle simmer. Drop the dumplings in one at a time, stirring occasionally so they don’t stick together. Simmer for 12–15 minutes, or until tender with a slight chew in the center.
The result is pure comfort in a bowl, sourdough noodle dumplings that are soft, rich, and perfect for soaking up every bit of that savory broth.
Serving Ideas
Serve these dumplings in a pot of homemade chicken soup, or ladle them over shredded chicken for a hearty farmhouse meal. Add vegetables like carrots, celery, or peas to make it a full dinner, or keep it simple and traditional, just dumplings and broth.
I like to throw carrots and celery in the crockpot while my chicken cooks. This keeps things nice and tender. Once the chicken and the dumplings are done, it all gets mixed together.
Tips for Perfect Dumplings
- Use only the yolk: It keeps them silky and prevents toughness.
- Let the dough rest: This relaxes the gluten and makes rolling easier.
- Keep your simmer gentle: A rolling boil can break them apart.
- Don’t overwork: The less you handle the dough, the more tender it stays.
A Taste of Old Appalachia
In a world that moves fast, there’s something special about recipes that make us slow down. These sourdough noodle dumplings bring us back to a time when dinner was made from scratch, and nothing went to waste. They’re proof that simple food can still be deeply satisfying, and that old-fashioned recipes still belong on our tables today.
When I make these, I think of my great-grandmother, rolling out dough on a floured table, apron dusted white, a pot bubbling nearby. Meals like this remind us that the best food isn’t complicated. It’s real, it’s nourishing, and it’s made with love.
Sourdough Noodle Dumplings
Ingredients
- 1 cup all-purpose flour plus extra for rolling
- 1 cup sourdough starter active or discard
- 1 large egg yolk skip the white—it keeps them tender and rich, more noodle-like
- ½ teaspoon salt
- ¼ teaspoon baking powder optional, for a touch of lift
- 1 –2 tablespoons water or milk only if needed for rolling
Instructions
Mix the dough
- In a medium bowl, stir together the sourdough starter, egg yolk, and salt until smooth. Add the flour and baking powder (if using), mixing until a stiff dough forms. It should be firm but still workable.
Knead and rest
- Turn the dough out onto a floured surface and knead gently for 1–2 minutes, just until smooth. Cover with a towel and let it rest for about 10 minutes—this step helps the dough roll more easily.
Roll and cut
- Roll the dough thin, about ⅛ inch thick. Cut into strips roughly 1 inch wide and 2–3 inches long. They’ll puff a bit as they cook, so thinner is better.
Cook in broth
- Bring your chicken broth to a gentle simmer. Drop the dumplings in one at a time, stirring occasionally so they don’t stick together. Simmer for 12–15 minutes, or until tender with a slight chew in the center.
