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.
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.
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.
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.
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!
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).
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!
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)
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!
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?
I used The Spruce Eats recipe for Pierogi Ruskie Potato-Cheese Pierogi and modified it slightly. This data was provided and calculated by Nutritionix
For the pierogi dough
For the fillings
To make the pierogi filling
To make the pierogi dough
Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 46mgSodium: 572mgCarbohydrates: 53gFiber: 5gSugar: 2gProtein: 12g
I used The Spruce Eats recipe for Pierogi Ruskie Potato-Cheese Pierogi and modified it slightly.
This data was provided and calculated by Nutritionix