Sourdough Pierogi Recipe - Sweetphi (2024)

4.34 from 9 votes

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

For the fillings

• 2 lbs potatoes I used 1 lb yellow potatoes and 1 lb sweet potato - which was 1 sweet potato
• 2 tablespoons butter
• 1/2 large onion finely chopped
• 1/2 teaspoon salt
• 2 tablespoons Parmesan cheese shredded
• 4 oz marscarpone cheese use cream cheese if you don't have marscarpone
• 1/4 cup kale finely chopped, optional, can use spinach instead

For the pierogi dough

• 1 1/2 cups all purpose flour
• 1 large egg at room temperature
• 3/4 cup sourdough starter discard
• 1/2 cup water lukewarm
• 1 teaspoon salt

To make the pierogi filling

• Peel potatoes, cut into 2 inch pieces or large chunks

• Bring a large pot of salted water to a boil, and boil the potatoes until soft when pierced with a fork.

• Drain water.

• In a small frying pan, add 2 tablespoons butter and onion pieces, fry until slightly browned and caramelized (about 7 minutes).

• In a bowl, place white potatoes and in another bowl sweet potatoes (or if using just one kind of potato or you want to mix them, add them in whatever bowl combinations.)

  See Also

  Slab Pie Recipe Made with Blueberries and Einkorn Flour

• Mash the potatoes, leaving a little bit of potato pieces so they're not all smooth.

• Either divide among the 2 bowls with potatoes or into the 1 bowl the onions, salt, parmesan and marscarpone cheese. Add greens to the sweet potatoes (or potatoes or leave out if not using).
  

To make the pierogi dough

• Place flour in a large bowl, make a well in the center.

• Crack the egg into the center.

• Pour sourdough starter discard around the edges of the bowl on top of the dry flour, sprinkle salt over everything in the bowl, pour water around the egg.

• Using hands (or a wooden spoon or a stand mixer with the dough attachment) mix contents of the bowl so that it all comes together, kneading everything until it turns into a dough.

• You might need to add a little flour or water if the dough feels too wet or dry. This recipe had great step by step photos.

• Divide the dough ball in half and place both halves in the bowl you just used for mixing and cover it with a kitchen towel (or some plastic wrap loosely draped over the bowl and let it rest 20 minutes.

• If you have a very mature/active starter, you might see some bubbles in your dough.

• I usually make the fillings when the dough is resting, see making filling step.

• After the dough has rested, flour a surface (I just used a cutting board)

• Roll out 1 of the dough balls. I use a

  small pastry roller, but a rolling pin would do the trick. Roll the dough very thin, then using a 2-inch round biscuit cutter or edge of glass, cut the dough into circles.

• Put a little spoonful of filling in the middle of a dough circle, then fold/pinch the edges together.

• Gather scraps, re-roll and fill. Repeat with remaining half of the dough until all dough is filled (I got about 40 pierogi).

• Place finished pierogi on a lightly floured baking sheet or baking sheet with a silicone baking mat so it doesn't stick, and cover with a tea towel so they don't dry out.

• Bring a large pot of salted water to a boil.

• Drop in about 6-8 pierogi at a time as to not crowd them. When pierogi rise to the surface, they are done cooking (just like with ravioli!)

• Use a slotted spoon and taste test for doneness, when done, transfer to a lightly buttered plate so they don't stick.

• Serve warm.

• Can serve with fried onions, or serve pan fried.

• You can freeze pierogi by allowing them to cool on a baking sheet and then freezing them on the baking sheet and then transferring them to a freezer safe container/bag. Good in the freezer for 2-3 months.

I used The Spruce Eats recipe for Pierogi Ruskie Potato-Cheese Pierogi and modified it slightly.

Nutritioninformation disclaimer: thenutritioninformation presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.