Sourdough Discard Pierogi

You can watch my Instagram Reel of me making these pierogis HERE.

This has quickly become my favorite discard recipe.

You can get very creative with the fillings as well! I am just sharing what I use.

Please note my dough looks speckled as I use a flax egg. You can use a real egg, of course! Your dough may look different.

DOUGH:
• 150 grams sourdough discard
• 100 grams of water
• 1 egg
• 400 grams of flour
• 10 grams of salt

Mix well and let it ferment, covered, for at least 30 minutes

FILLING:
• 2 small/medium potatoes (boiled + mashed)
• 1/4 cup of Greek yogurt or cottage cheese (or sour cream)
• shredded cheese until your hearts content
• salt + pepper
• I added caramelized onions as well! (about 1/4 of an onion sautéed in a ton of butter)
• get creative and add whatever you want here!

Grab a small ball of dough and work it into a small thin disc.

Add in about a tablespoon of your filling. Fold + seal your dough to ensure none of the filling gets out.

Boil your pierogi in salted water until they rise to the top. Scoop out your risen pierogi and set aside until you have boiled them all.

Melt about a tablespoon of butter in a pan. Once your butter is melted, add your pierogi. Pan fry with the lid on until both sides are golden. You may need to add more butter for each batch you fry. Let them cool (or don’t) and enjoy!