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Sourdough Perogies THM-XO

Course Main Course
Cuisine American
Author Glenda Groff


  • 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


  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.