Sweet Potato Sourdough Pierogi with Miso Butter Sauce Recipe

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Sweet Potato Sourdough Pierogi with Miso Butter Sauce Recipe

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.

Prep Time1

Cook Time10

Rest Time1

Total Time2 10

Course: Sides

Cuisine: Polish

Servings: pierogi

Calories: 97kcal

Author: Hannah Dela Cruz

Equipment

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

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 dough
330 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.

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