Name: Polish Vegetarian Pierogi with Sourdough Fermentation
Total time: 65 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 cups mashed potatoes; 1 cup chopped mushrooms; 1/2 cup finely chopped onion; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1 cup all-purpose flour; 1/2 cup water; 1/2 tsp salt; 1/2 tsp baking powder; 1/4 cup active sourdough starter

Polish Vegetarian Pierogi with Sourdough Fermentation

Traditional Polish dumplings filled with potatoes and mushrooms using a sourdough starter for a tangy, chewy dough

65 minutes4 servings

Method

In a large bowl, mash potatoes and mix with chopped mushrooms, onion, salt, pepper, paprika, garlic powder, and onion powder
In a separate bowl, combine flour, salt, and baking powder
Stir in sourdough starter and water to create a sticky dough, then knead for 5-7 minutes until smooth
Cover dough and let it ferment for 24 hours at room temperature
After fermentation, roll out dough and cut into circles
Fill with potato-mushroom mixture
Boil in salted water until they float
Drain and serve with sour cream or fried onions

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