Sourdough Discard Pierogi Dough Recipe
This pierogi dough made with sourdough discard or starter yields wonderfully soft, chewy dough that crisps beautifully if you want to pan-sear the dumplings before serving. Stuff them with your favorite sweet or savory fillings, and add any toppings you like!
Servings: 4 servings
Calories: 209kcal
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Ingredients
- 1 cup all-purpose flour, plus more for kneading and rolling out
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 2 tablespoons unsalted butter, chilled and diced
- 1/2 cup sourdough discard, unfed sourdough starter; 100% hydration; 6 days old or less
- 1 large egg
Instructions
- Make the dough. Add the flour, baking powder, and salt to a large bowl and whisk to combine. Cut the butter into the dry ingredients until it’s coarsely incorporated, and there are some pieces the size of peas. Make a well in the center and add the discard and egg. Use a fork to mix the wet ingredients into the flour mixture, switching to your hands when it starts to form a shaggy dough.
- Knead. Knead the dough by hand until it’s smooth and elastic, about 5 minutes, adding up to 3 tablespoons more flour as needed.
- Bulk ferment. Shape the dough into a disk, wrap with plastic wrap, and refrigerate for at least 4 (but up to 24) hours.
- Roll out the dough, stamp it into circles, and fill the pirogies. Roll the dough out to a thickness of 1/8-inch. Use a cookie cutter, biscuit cutter, glass, or bowl to stamp out circles (3 1/4-inch circles work well and hold about 1 tablespoon filling each). Add the filling of your choice to each, and then to help seal them, dip your finger in water, run it around half of the circle, and fold the other half over the moistened side, pressing to seal. Gather any dough scrapes, roll them out again, and repeat until you run out of dough or filling.
- To cook and eat the pierogies now, let them rest for 30 minutes in the fridge. Bring a pot of water to a boil, season it with salt, and cook the pierogies until they float (about 3 minutes). Drain, and then enjoy them with your favorite toppings, or pan-sear them with a little butter or oil to crisp up the outside.
Notes
- Storing the Dough: Once the dough is made, you can keep it wrapped in the fridge for up to 3 days before rolling it out and filling the pierogis. Just note that the fermentation process will continue, and you'll be able to taste the sourdough more the longer it ferments.
- Storing Blanched Pierogies: Another option is to stuff the pierogis with whatever filling you want, and then blanch them. (Blanching means to cook them in salted boiling water until they float, which takes about 3 minutes for fresh pierogis.) After blanching, drain them well. Cooking stops the fermentation process, and you can store blanched pierogis in the fridge for up to 3 days or in the freezer for up to 3 months.
- Freezing Uncooked Pierogies: My favorite way to store pierogis is frozen. To do so, after they’re filled, dust the outside with a little flour and spread them out evenly so they aren't touching on a parchment paper-lined baking tray. Freeze until they're solid, about 3 hours. After that, transfer the pierogis to a freezer-safe zip-top plastic bag, label with the date and contents, and freeze for up to 3 months. To heat pierogis from frozen, bring a pot of salted water to a boil. Add the frozen pierogies and cook until they float, about 4 to 5 minutes.
- Garlicky Cheesy Mashed Potato Filling: You can use whatever your favorite pierogi filling is. One of my favorites is an easy filling using leftover mashed potatoes. To make it, add 1 tablespoon butter to a small skillet over medium-low heat. Once hot, add 1 large clove of crushed garlic, and cook until fragrant, about 1 minute, stirring constantly. Add the garlic butter to a large bowl along with 1 cup of seasoned leftover mashed potatoes and 2 ounces of shredded sharp cheddar cheese, and stir to combine.
Nutrition
Calories: 209kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 414mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 234IU | Calcium: 71mg | Iron: 2mg
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