Sourdough Perogies THM-XO

One of the many traditional German side dishes popular in Lancaster County is homemade egg noodles. I learned the art of noodle making from my Old Order Mennonite grandmother and aunts as they made dishpans of noodles for their large families. The Atlas Noodle Maker I have was a gift from my late mother-in-law. These Perogies are made with sourdough pasta that has been fermented for more than 24 hours. With this recipe you can also make noodles and even Ravioli. Perogies and ravioli are a bit time consuming but we do enjoy them for special occasions.

Sourdough Perogies THM-XO

  • Pasta dough:
  • 2 1/4 cups white whole wheat flour
  • 1/2 cup white flour
  • 3/4 cup egg whites or Egg beaters
  • 1 cup sourdough starter, unfed can be used
  • 2-3 tablespoons water
  • sprouted flour for rolling noodles
  • Pierogi Filling:
  • 2 1/2 cups cooked yellow potatoes, mashed
  • 2 tablespoons sour cream
  • 2 tablespoons Water
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon salt
  • Pasta Dough: Combine whole wheat and white flours together in mixer bowl. Add egg whites and sourdough starter. Mix well. Add water as need to make a stiff dough. Place dough in a 2 gallon ziploc bag. Allow to ferment at room temperature for 5 hours. Deflate dough, squeeze all the air out of the bag, and seal the bag. Refrigerate 24 hours or longer. Remove from refrigerator. Cut dough into 8 pieces. Use sprouted flour as needed to roll out noodles with a noodle maker following manufacturer’s instructions. I rolled the dough through #1, *fold in half, rolled again. Repeat from *twice. Roll all dough pieces through #1. Turn setting to #4 and roll each dough piece again. I lay the sheets of dough on parchment paper.
  • For make Perogies: Combine filling together with food processor. Set aside. Cut dough sheets with a 3.5 inch circular cutter. Put 1 1/2 teaspoons potato filling in each circle. Fold in half and seal edges. Lay on parchment paper lined baking sheets. To Cook: In a kettle, bring 4 quarts water and 3 teaspoons salt to a boil. Add 10-12 pierogies and cook for 4-5 minutes. Drain. Repeat cooking instructions for as many perogies as needed. Fry perogies with butter and onions if desired.
  • Perogies can be frozen before cooking. Place a single layer on a dusted cookie sheet and freeze. When frozen, pack in freezer bags.

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Sourdough Perogies THM-XO

Course Main Course
Cuisine American
Author Glenda Groff

Ingredients

  • Pasta dough:
  • 2 1/4 cups white whole wheat flour
  • 1/2 cup white flour
  • 3/4 cup egg whites or Egg beaters
  • 1 cup sourdough starter unfed can be used
  • 2-3 tablespoons water
  • sprouted flour
  • Pierogi Filling:
  • 2 1/2 cups cooked yellow potatoes mashed
  • 2 tablespoons sour cream
  • 2 tablespoons Water
  • 1/2 cup shredded cheddar cheese
  • 1 teaspoon salt

Instructions

  1. Pasta Dough: Combine whole wheat and white flours together in mixer bowl. Add egg whites and sourdough starter. Mix well. Add water as need to make a stiff dough. Place dough in a 2 gallon ziploc bag. Allow to ferment at room temperature for 5 hours. Deflate dough, squeeze all the air out of the bag, and seal the bag. Refrigerate 24 hours or longer. Remove from refrigerator. Cut dough into 8 pieces. Use sprouted flour as needed to roll out noodles with a noodle maker following manufacturer’s instructions. I roll the dough through #1, *fold in half, roll again. Repeat from *twice. Roll all dough pieces through #Turn setting to #4 roll and roll each dough piece again.
  2. To make Perogies: Combine filling together with food processor. Set aside. Cut dough with a 3.5 inch circular cutter. Put 1 1/2 teaspoons potato filling in each circle. Fold in half and seal edges. Lay on parchment paper lined baking sheet. To Cook: In a kettle, bring 4 quarts water and 3 teaspoons salt to a boil. Add pierogies and cook for 4-5 minutes. Drain. Fry with butter and onions if desired.

https://www.pinterest.com/pin/349451252336717595

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link 
Buy It Now . I will send a small jar of mature sourdough starter by request FREE with a cookbook purchase. If you would just like sourdough starter without purchasing a cookbook, I ask that you cover the cost of shipping/packing.  

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