Sourdough Pierogi Recipe - Sweetphi (2024)

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This sourdough pierogi recipe is the sourdough starter discard recipe you’ve been looking for! Making homemade pierogi is a fun cooking project and I’m sharing two filling for pierogi below: sweet potato kale cheese and potato and cheese.

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Pierogi are dumplings with a filling, very similar to ravioli. Don’t have a sourdough starter discard? Use the recipe for Pierogi Ruskie: potato – cheese pierogi from Spruce Eats which I used as a base before modifications here.

Sourdough Pierogi Recipe - Sweetphi (2)

Pierogi are made by making a dough, then filling the dough/dumplings with fillings (sweet or savory) and then boiling them and then serving them with a little butter and fried onions, or pan frying them.

Sourdough Pierogi Recipe - Sweetphi (3)

For those of you who don’t know, I grew up in Chicago which has a really large Polish cultural community. Growing up, I had some friends with Polish heritage, and I remember going to their houses and their moms would make homemade Pierogi for us to enjoy.

Sourdough Pierogi Recipe - Sweetphi (4)

Homemade pierogi are so so good, especially fresh and homemade. But just like making any pasta from scratch, it’s not a 5 minute easy recipe (I mean the recipe is easy, but you make a dough, make filling(s), roll the dough, fill the dough and make dumplings, boil the dumplings and then enjoy!) It’s a labor of love, but there’s nothing quite like the amazing homemade taste, especially with these sourdough starter discard piergoi!

Sourdough Pierogi Recipe - Sweetphi (5)

I’m new to the whole sourdough starter thing. When you’re first ‘growing’ your sourdough starter, you’re feeding it every 12 hrs, and you end up discarding a bunch, twice a day. Since it’s just flour and water and adds a nice airy texture as it matures, I didn’t want to waste it. I’ve been using the sourdough discard and making all sorts of recipes (like this incredible sourdough pizza crust recipe).

Sourdough Pierogi Recipe - Sweetphi (6)

I made two different fillings because I followed a recipe that said you needed about 2 lbs of potatoes and I only had 1, but I had quite a bit of filling leftover, so please note that you probably only need 1-1.5 lbs of potatoes for filling, so you could make one or both, in smaller quantities. These pierogi make an amazing vegetarian dinner!

Sourdough Pierogi Recipe - Sweetphi (7)

Tools that made making homemade pierogi easier:

  • For cutting the shapes, using a biscuit cutter made it so much easier (this is the set I have – I used one with a 2.25 inch diameter). You could also use a glass to cut a round shape.
  • For rolling out the dough, I used a small pastry roller (I use this all the time and it makes rolling dough so much easier I find)
  • Silicone baking mats (I use these all the time, made it easy for resting the pierogi before cooking them, and then after cooking I used them to freeze the pierogi)

Sourdough Pierogi Recipe - Sweetphi (8)

I gave some to my in-laws to try, and they too loved them. My husband loved the potato and cheese filling, and I (and my in-laws) loved the sweet potato kale and cheese filling. Both pierogi fillings are super good (I literally ate the leftover filling straight out of the bowl!

Sourdough Pierogi Recipe - Sweetphi (9)

Using sourdough starter discard to make this pierogi recipe is something I’ll continue doing with my discard, because it was such a fun and flavorful dinner. Have you ever made homemade pasta or pierogi before?

Sourdough Pierogi Recipe - Sweetphi (10)

This sourdough pierogi recipe is the sourdough starter discard recipe you've been looking for! Making homemade pierogi is a fun cooking project and I'm sharing two filling for pierogi below: sweet potato kale cheese and potato and cheese

4.34 from 9 votes

Print Rate

Prep Time: 30 minutes minutes

Cook Time: 5 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 40 pierogi

Ingredients

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

Instructions

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.)

  • 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 53g | Protein: 12g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 572mg | Fiber: 5g | Sugar: 2g

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Sourdough Pierogi Recipe - Sweetphi (2024)

FAQs

Should you boil pierogies before frying? ›

T's Pierogies. If you have the time, boil the frozen pierogies first, to get the pasta perfect for sautéing. However, it's not a must—you can also cook frozen pierogies right in the skillet without boiling them—and they will turn out delicious.

Are perogies Polish or Ukrainian? ›

The dish doesn't have any Russian origins at all. They actually arrived from Ruthenia, a prewar region of Poland, which is now part of Ukraine. Indeed, before 1945, Ukrainians used to call this particular variety of pierogi… 'Polish pierogi'.

Why is my pierogi dough tough after cooking? ›

Using too much egg

If you stick with a tough, eggy dough, it will cook up hard and have an off taste (via DW News). If you suspect that you may have incorporated too much egg into your dough, you can still fix it. Add a few drops of milk or water at a time until the dough becomes more pliable.

Why won't my pierogi dough roll out? ›

Always let the dough relax for a while before rolling it out. It's the same with pasta dough. I make it in the morning or afternoon and then make pasta for dinner. Let it rest for at least a half hour - more time is better.

Are perogies better baked or boiled? ›

Boiling pierogies gives them a soft and tender texture without adding any extra calories, as does heating pierogies in the microwave. Bring 2 quarts of water to a boil, then place about 12 pierogies in the boiling water for 5 to 7 minutes. Once they float, they're done.

Should I thaw pierogies before frying? ›

Frozen: Defrost pierogi overnight and use the above instructions to sear them. If you're boiling or steaming them you don't have to defrost them but boil them for 5 minutes and steam them for 8 minutes. Alternatively you can cook them from frozen but don't start them too hot.

What do Polish people eat with pierogies? ›

Pierogi are a traditional cuisine usually served with smetana (“sour cream") or with butter and onion, however they may also be included in a soup. Pierogi are never eaten with tomato sauce, this would be disrespectful and offensive — an assault on our national Slavic cuisine.

What do Russians call perogies? ›

In Russian Mennonite cuisine the pierogi is more commonly called vereniki and almost always is stuffed with cottage cheese and served with a thick white cream gravy called schmaunt fat. Russian Mennonites will also stuff the vereniki with fruit such as Saskatoon berries or blueberries.

How many perogies per person? ›

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Can you overwork pierogi dough? ›

While some recipes contain sour cream, this recipe is made without. Don't overwork the dough, knead it gently until it's smooth and pliable. If you overwork the dough it will become tough and too elastic; this will cause it to spring back when rolled out.

Can I use premade dough for pierogi? ›

Any 3- to 4-inch round ready-to-cook dough will work; wonton wrappers are a good option, but frozen (and thawed) empanada wrappers, which I've found at Kroger, are even better.

Why is my pierogi dough elastic? ›

Why is my pierogi dough too elastic? The dough can be too elastic and shrink as you try to roll it out when it's not rested. Make sure to rest the dough for about 20-30 minutes, then it should be easy to roll out. This is caused by gluten that is in every type of wheat flour.

How do you keep perogies from sticking to each other? ›

How to implement: Place a sheet of parchment paper (or wax paper) between each layer of pierogi. This prevents them from sticking to each other and also helps maintain their shape. Make sure the paper is large enough to cover the entire layer.

How do you store leftover pierogi dough? ›

Pierogi dough (aka pot sticker dough) can be started, rolled, filled, and cooked in one session. But you can space out the process. Make the dough ahead and store it in a zip-close bag in the fridge; it will keep a couple of days and could be used as the edible wrapper for pierogi, pot stickers, or both.

How long to boil frozen pierogies before frying? ›

For a 16 oz (450 g) package of around 12 frozen pierogi, boil at least 2 US qt (1.9 l) of water in a large pot. Add the frozen pierogi and boil them until they all float, and then for 1-2 minutes more—typically 5-7 minutes total. Either drain the pot or scoop out the cooked pierogi with a slotted spoon and serve.

What's the best way to cook perogies? ›

Bring a large pot of water to a boil and add pierogies. Cook 4-5 minutes or until they float the top, drain. In a large NON-STICK fry pan, melt the butter with the olive oil. Add onion and drained pierogies and season to taste with salt and pepper or House Seasoning.

Do you boil or fry first? ›

If it is tough, then pound it out or use a device such as a Jaccard on it (see photo below). Then fry it or broil it, or roast it depending on the cut of meat. Boiling it first is a TERRIBLE thing to do. Thata will destroy the flavor, as the flavor molecules dissolve off into the water.

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