Ingredients
For the dough:
- 2 cups all-purpose flour
- ½ cup sourdough discard
- 1 egg
- ½ tsp salt
- ¼–½ cup warm water (as needed)
For the filling (classic potato & cheese):
- 2 medium potatoes (boiled & mashed)
- ½ cup shredded cheese (cheddar or similar)
- 1 small onion (finely chopped & sautéed)
- Salt & pepper to taste
For serving:
- Butter
- Extra sautéed onions
- Sour cream (optional)
👩🍳 Step-by-Step Recipe
1. Make the Dough
In a bowl, mix flour and salt. Add sourdough discard and egg.
Gradually add warm water and mix until a soft dough forms.
2. Knead & Rest
Knead for 5–7 minutes until smooth.
Cover and let it rest for 30–45 minutes.
3. Prepare Filling
Mix mashed potatoes, cheese, sautéed onions, salt, and pepper until well combined.
4. Roll & Cut
Roll the dough thin on a floured surface.
Cut into small circles using a glass or cutter.
5. Fill & Seal
Place a spoonful of filling in each circle.
Fold over and press edges tightly to seal (use a fork if needed).
6. Boil
Bring a pot of salted water to a boil.
Drop pierogies in and cook for 3–4 minutes until they float.
7. Pan Fry (Optional but Recommended)
Heat butter in a pan and lightly fry boiled pierogies until golden and crispy.
8. Serve
Serve hot with butter, onions, and sour cream.
😋 Tips
- Don’t overfill or they may burst
- Seal edges well to avoid leaking
- Try different fillings like chicken, mushrooms, or spinach
