Light and pillowy pierogi with a sourdough twist! These Sweet Potato Sourdough Pierogi feature a tender wrapper made from excess sourdough discard. Roasted purple sweet potatoes and cottage cheese create a rich, flavorful filling, finished with a simple miso-onion butter sauce. They’re incredibly satisfying and easier to make than you think.
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Originally from Poland, pierogi are light and tender dumplings typically filled with potatoes, cheese, or meat, then boiled and often pan-fried in butter before serving. I knew purple sweet potatoes would make a delicious filling thanks to their naturally sweet flavor, and I added cottage cheese to bring a subtle savory note. The result is a creamy, flavorful filling wrapped in a tender sourdough discard dough. A touch of miso in the classic onion and butter sauce perfectly complemented with the flavor of the Japanese sweet potatoes.
This recipe was developed using Bako Sweet® purple sweet potatoes! Their sweet potatoes are California-grown using sustainable farming practices that care for the land. They are meticulously hand-selected by seasoned farmers, tripled-washed, and conveniently bagged, ensuring they arrive at our tables in prime condition.
Love sweet potatoes? Check out my recipes for Sourdough Sweet Potato Biscuits, Sourdough Sweet Potato Tea Cake and Sourdough Sweet Potato Cinnamon Swirl Bread.
Why I love this recipe
- Starchy Bako Sweet® Purple Sweet Potatoes create a creamy filling, and roasting them brings out their natural sweetness and rich flavor.
- A simple, from-scratch recipe and a delicious way to use up excess sourdough discard.
- Sourdough discard adds depth of flavor to the light and fluffy pierogi wrappers.
- Cottage cheese adds a savory note that balances the sweetness of the roasted purple sweet potatoes. The added protein content is a bonus!
Ingredients and Substitutions
Bako Sweet® Purple Sweet Potatoes: This recipe uses two medium-sized purple potatoes. Starchy purple sweet potatoes make the creamiest filling and roasting them intensifies their sweet flavor.
Bread flour: High protein bread flour provides structure for sturdy wrappers. You can substitute all-purpose flour in a pinch.
Baking powder: Baking powder makes pierogi wrapper unique! It adds lightness and keeps the wrapper light and tender.
Sourdough discard: Both active starter and sourdough discard work for this recipe. If you don’t have a sourdough starter, add 56 grams flour and 56 grams water to your dough.
Sour cream: Adds richness and imparts tenderness to the pierogi wrappers. Substitute plain yogurt, creme fraiche, or your favorite plant-based alternative.
Cottage cheese: What sets this recipe apart is the use of cottage cheese instead of the traditional farmer’s cheese. It’s easy to find and has a savory flavor that complements the natural sweetness of the purple sweet potatoes. As it cooks, the curds melt into a rich, creamy filling.
Miso: Miso’s savory flavor pairs naturally with purple sweet potatoes. While optional, it adds depth to the butter sauce. I used white miso, but red miso works too and can be found at Asian or specialty stores.
See recipe card for detailed ingredient information.
Step-by-step Instructions
Step 1: Make the filling
Mix the roasted sweet potatoes and filling ingredients in a mixer with a paddle attachment until smooth. Chill in a baking dish for at least 30 minutes or overnight.
Step 2: Make the dough
Stir dough ingredients in a large bowl until combined, then knead until smooth. Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Treat the wrapper like pasta dough
Gluten development is key for a tender yet sturdy wrapper. The dough may seem dry at first but don't be tempted to add more moisture. Knead until it comes together, you'll know it's ready when the dough feels pliable and looks very smooth. Letting the dough rest is essential, it relaxes the gluten, making it easier to roll out.
Step 3: Assemble the pierogi
Roll the dough out into an 18-inch circle, about ⅛” thick. Cut out as many circles as you can using a 3-inch biscuit cutter. Place a heaping tablespoon of filling in the center of each round. Fold the wrapper in half and pinch the edges to seal, dab water on the edge of the dough to help it stick.
Step 4: Cook
Melt butter in a skillet, add miso and onions. Cook until onions are deeply caramelized. Cook the pierogi in heavily-salted boiling water for 5 minutes. Drain and transfer to the pan and fry until crisp, about 1 minute on each side.
Baker's Tips
- Weigh your ingredients. Measuring by weight is much more accurate than by volume (with tablespoons and cups).
- While most pierogi recipes call for boiling the filling, roasting the Bako Sweet® Purple Sweet Potatoes deepens their flavor and brings out their natural sweetness.
- Both sourdough discard and active sourdough starter will work for this recipe.
- Knead the dough until smooth. A strong gluten network is essential for sturdy but tender pierogi wrapper.
- Boil the pierogi for a full 5 minutes. While most recipes suggest boiling just until they float, I found that 5 minutes ensures the wrappers are fully cooked and the filling is heated through.
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Sweet Potato Sourdough Pierogi with Miso Butter Sauce Recipe
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Ingredients
Filling
- 453 grams purple sweet potato about 2 medium
- 14 grams butter
- ½ teaspoon salt
- 226 grams cottage cheese
Pierogi Dough
- 330 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt plus more for boiling
- 1 large egg
- 113 grams sourdough discard
- 113 grams sour cream
Miso-butter Sauce
- 56 grams unsalted butter
- 14 grams miso optional
- 1 large onion finely diced
- salt and pepper to taste
Topping
- 56 grams sour cream
- scallions or chives
Click US Customary to view volume measurements
Instructions
- Prep: Preheat the oven to 400 F. Scrub the sweet potato clean, transfer to a baking sheet lined with parchment paper. Poke a few holes on the sweet potato using a fork or paring knife. Roast for 45 minutes to 1 hour until completely tender.453 grams purple sweet potato
- Make the filling: Combine the roasted sweet potatoes while it's still hot with the remaining filling ingredients in a stand mixer fitted with the paddle attachment and mix on medium speed until smooth.14 grams butter, ½ teaspoon salt, 226 grams cottage cheese
- Transfer to a shallow dish, cover, and refrigerate for at least 30 minutes or overnight.
- Make the dough: In a large bowl, stir together the flour, baking powder, and salt, then add the sourdough discard, sour cream, egg, and 1 tablespoon of water; mix into a shaggy dough330 grams all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 1 large egg, 113 grams sourdough discard, 113 grams sour cream
- Knead until smooth and elastic, about 5 to 7 minutes. Round the dough in plastic wrap and let the dough rest for at least 30 minutes.
- Assemble the pierogi: Roll the dough into an 18-inch circle about ⅛-inch thick. If the dough snaps back, cover it with plastic wrap and let it rest for an additional 15 minutes.
- Using a 3-inch biscuit cutter, cut out as many rounds as you can from the dough.
- Gather the excess dough and knead until cohesive. Let the dough rest while you fill the dough rounds. You'll need to re-roll the dough to get 30 pierogi.
- Fill each dough round with a heaping tablespoon of sweet potato filling.
- Dab a little bit of water on the edge of the dough, this will help you seal the pierogi.
- Fold the dough in half over the filling and pinch the edges to seal.
- Cook the pierogi: Bring a large pot of water to a boil. Add a heaping tablespoon of salt.
- Heat up a 12-inch skillet over medium heat. Melt the butter, stir in miso paste and dissolve. Add in the onions and cook until caramelized, about 15 to 20 minutes. Sprinkle salt and pepper on the onions and stir.56 grams unsalted butter, 14 grams miso, 1 large onion, salt and pepper
- Boil the pierogi in salted water for 5 minutes. You may need to cook the pierogi in batches depending on the size of your pot.
- Using a spider or slotted spoon, transfer the cooked pierogi to the skillet with the miso butter sauce. Cook until lightly browned on both sides, about 1 minute. Transfer to a serving platter and repeat with the remaining dumplings, if needed.
- Enjoy: Add ¼ cup of water into the onion sauce to thin it out. Spoon the sauce over the cooked pierogi. Top with a dollop of sour cream and sprinkle with chopped scallions.56 grams sour cream, scallions or chives
- Store: Store leftover pierogi in an airtight container in the refrigerator for up to 3 days.
- Long term storage: After shaping the pierogi. Freeze them in a single layer on a large baking sheet. Once frozen, transfer to a ziplock bag and store for up to a month. Cook as instructed.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- While most pierogi recipes call for boiling the filling, roasting the Bako Sweet® Purple Sweet Potatoes deepens their flavor and brings out their natural sweetness.
- Both sourdough discard and active sourdough starter will work for this recipe.
- Knead the dough until smooth. A strong gluten network is essential for sturdy but tender pierogi wrapper.
- Both white and red miso will work for the sauce.
- If your wrapper begins to dry out, dab a little water on the edges to help your pierogi seal.
- Boil the pierogi for a full 5 minutes. While most recipes suggest boiling just until they float, I found that 5 minutes ensures the wrappers are fully cooked and the filling is heated through.
Nutrition
I am not a nutritionist or dietitian, any nutrition information provided is an estimate.
Did you make this recipe? Do you have questions? Let me know below!