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)
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