🥟Sourdough Pierogi🥟

These sourdough pierogi are an easy, comforting dish that’s perfect for using up leftover mashed potatoes. They come together with simple ingredients, can be made ahead of time, and freeze beautifully for whenever you need them. Crispy on the outside, creamy on the inside, and served with a dollop of sour cream—they’re always a crowd-pleaser.

Dough:

• 180 g (1½ cups) bread flour

• 3 g (½ tsp) baking powder

• 4 g (½ tsp) kosher salt

• 113-130 g (½ cup) sourdough discard

• 56 g (¼ cup) whole milk

• 1 large egg

Filling (Mashed Potatoes):

*You can use your mashed potato recipe or mine

• 4–6 golden potatoes

• 4–6 oz cream cheese

• ¼ cup half and half or milk

• 4 tbsp butter

• 3–4 slices American cheese or ½ cup shredded cheddar

• Salt, to taste

For Cooking/Serving

• Butter

• Neutral oil (like vegetable or canola)

• Sour cream

Instructions:

1. Whisk the flour, baking powder, and salt together in a large bowl.

2. Add the sourdough discard, milk, and egg, and stir until a dough forms.

3. Turn the dough onto a work surface and knead for 10–15 minutes until smooth and elastic.

4. Form the dough into a ball, place it in a bowl, cover, and refrigerate until ready to assemble.

5. Peel and chop the potatoes. Boil until fork-tender, then drain.

6. Add cream cheese, half and half (or milk), butter, cheese, and salt.

7. Blend or mash until smooth and creamy. Let cool completely.

8. Roll the dough on a floured surface to about ⅛ inch thick.

9. Cut circles using a 3-inch cutter.

10. Place about 1 tablespoon of filling in the center of each circle.

11. Fold the dough over the filling and pinch the edges firmly to seal.

12. Place the pierogies on a parchment-lined baking sheet as you go.

13. Boil the pierogies in well-salted water for 5 minutes, boil in batches 5-8 at a time.

14. Transfer to a pan with butter and a little neutral oil.

15. Sauté until golden on each side.

16. Serve hot with sour cream.

*You can also sauté onions for a few minutes and then add in your perogies and cook them with the onions, I'm just not the biggest onion fan

Make-Ahead / Freezer Tip ❄️

You can make these ahead of time or in bulk. After assembling, lay the pierogi out on a tray and place in the freezer until firm. Then transfer them from the tray to a bag and freeze until ready to use.