This recipe creates irresistibly soft, pillowy dough that’s rolled out, filled with your favorite filling, and perfectly shaped. It freezes well making it the perfect freezer meal to have on hand. This Sourdough Dumpling Recipe can be used for Pelmeni, Vareniki, Pierogis, and so much more.
Pierogis are a beloved comfort food, cherished for their soft dough and endless filling possibilities. But what if you could take this classic dumpling to the next level with your sourdough? Sourdough dumpling dough has a subtle tang and depth of flavor to the traditional recipe. If you let it ferment overnight, it is easier to digest and a lot healthier!
You can boil, fry, or steam this dumplings and they will still hold shape while being soft, slightly chewy, and oh so tasty. Serve with a dollop of sour cream.
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Tools needed:
Why Add Sourdough?
Sourdough starter is a versatile ingredient that makes everything it touches better. In this recipe, it brings a gentle tang to the pierogi dough, creating a beautiful flavor profile that pairs beautifully with both savory and sweet fillings. Because the starter is rich with lactic acid and wild yeast, these microorganisms help enhance elasticity, make the dough softer, boost the hydration level. Plus, it’s a great way to use up excess starter!
The Dough
The foundation of any pierogi is its dough, and this sourdough version is soft, elastic, and easy to work with. Made with active sourdough starter, flour, egg, and a pinch of salt, the dough is kneaded until smooth and left to rest. This resting period allows the dough to hydrate and develop flavor, resulting in a tender bite once cooked.
The Fillings
One of the best things about pierogis is their versatility. Classic fillings like creamy mashed potatoes, ground meat, or jam work wonderfully with the tangy sourdough dough.
- Ground meat (beef, pork, chicken, lamb, or a mixture with minced onions)
- Sweet jam (blueberry, cherry)
- Mashed potatoes (with cheese or with greens)
The Cooking Process
Once the pierogis are filled and sealed, they’re boiled in salted water until they float to the top—a sign they’re perfectly cooked. For an extra layer of flavor, pan-fry them in butter with onions until golden and crispy. The combination of soft dumpling and crispy edges is truly irresistible.
NOTE: If you make them with mashed potatoes frying them with bacon and onion is a must try!
Why You’ll Love Them
- They’re perfect for cozy family dinners, special occasions, or as a fun weekend cooking project.
- They freeze well and make the perfect big batch freezer meal, ready to be cooked in as little as 5 minutes for that extra busy night.
How to Store Them?
Once the dumplings are shaped, arrange them on a parchment-lined tray in a single layer and freeze until solid. Then transfer them to an airtight container or freezer bag for long-term storage. When you’re ready to enjoy, there’s no need to thaw—just boil or cook them straight from frozen. The dough stays tender and retains its delicious, soft texture, making it a perfect make-ahead option for busy days or special occasions.
Ingredients:
- 200 g sourdough starter (active or discard)
- 1 egg
- 8 g salt
- 17 g oil (avocado, olive, sunflower, grape oil)
- 220 g all purpose flour
- 60 g lukewarm water
How to Make Sourdough Dumplings?
- In a large mixing bowl, on a kitchen scale measure out 200 g sourdough starter (active or discard).
- To that add 1 egg, 8 g salt, 17 g oil, 220 g all purpose flour and 60 g lukewarm water.
- Mix everything well with a spoon. Then start kneading the dough with your hand to create a smooth, well incorporated, elastic dough. The dough should be soft but not sticking to your hands.
- Once you have a ball of dough you can place it into the fridge and leave it overnight for a longer fermentation, or you can start rolling it out.
- Cut the dough into 4 pieces.
- Add flour on the counter and take the first piece of dough.
- Using a rolling pin, flatten it out as thin as possible.
- Take a glass and cut little circles out.
- Take each little circle of dough, flatten it out a bit more with your rolling pin.
- Add in your filling (I did mashed potatoes today).
- Bring a pot of water to a boil.
- Gently drop the dumplings one at a time.
- Boil for a few minutes until they start to float.
- Once they are floating that means they are fully cooked.
- Remove from the water into a bowl, add butter to ensure they will not stick to each other.
- Serve with sour cream or your favorite dipping sauce.
- Enjoy!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Dumpling Recipe
Equipment
- Large mixing bowl
- Kitchen Scale
- Rolling Pin
- Biscuit cutter
- Cutting board
Ingredients
- 200 g sourdough starter active or discard
- 1 egg
- 8 g salt
- 17 g oil avocado, olive, sunflower, grape oil
- 220 g all purpose flour
- 60 g lukewarm water
Instructions
- In a large mixing bowl, on a kitchen scale measure out 200 g sourdough starter (active or discard).
- To that add 1 egg, 8 g salt, 17 g oil, 220 g all purpose flour and 60 g lukewarm water.
- Mix everything well with a spoon. Then start kneading the dough with your hand to create a smooth, well incorporated, elastic dough. The dough should be soft but not sticking to your hands.
- Once you have a ball of dough you can place it into the fridge and leave it overnight for a longer fermentation, or you can start rolling it out.
- Cut the dough into 4 pieces.
- Add flour on the counter and take the first piece of dough.
- Using a rolling pin, flatten it out as thin as possible.
- Take a glass and cut little circles out.
- Take each little circle of dough, flatten it out a bit more with your rolling pin.
- Add in your filling (I did mashed potatoes today).
- Bring a pot of water to a boil.
- Gently drop the dumplings one at a time.
- Boil for a few minutes until they start to float.
- Once they are floating that means they are fully cooked.
- Remove from the water into a bowl, add butter to ensure they will not stick to each other.
- Serve with sour cream or your favorite dipping sauce.
- Enjoy!
Notes
How to Store Them?
Once the dumplings are shaped, arrange them on a parchment-lined tray in a single layer and freeze until solid. Then transfer them to an airtight container or freezer bag for long-term storage. When you’re ready to enjoy, there’s no need to thaw—just boil or cook them straight from frozen. The dough stays tender and retains its delicious, soft texture, making it a perfect make-ahead option for busy days or special occasions.
