Sourdough Discard Sauerkraut Perogies
Fermented foods are beneficial for a number of reasons. They can help improve gut health by increasing the population of beneficial bacteria in the gut, which can help improve digestion and boost the immune system. Fermented foods also contain higher levels of vitamins and minerals than non-fermented foods, and they can help preserve food by inhibiting the growth of harmful bacteria. Additionally, some fermented foods, such as yogurt and kefir, are a good source of probiotics, which can help balance the gut microbiome. They can also be beneficial for mental health and can help improve mood, and cognitive function. I love adding fermented foods into our families diet wherever I can.
Sauerkraut is a fermented food that is made from cabbage and is rich in probiotics. Some of the benefits of sauerkraut include:
Improved gut health: Sauerkraut is rich in beneficial bacteria, which can help improve digestion and boost the immune system.
Increased vitamin and mineral content: Fermentation increases the bioavailability of vitamins and minerals, making them more easily absorbed by the body.
Anti-inflammatory properties: Sauerkraut contains compounds that have anti-inflammatory effects, which can help reduce the risk of chronic diseases.
Improved heart health: Sauerkraut contains compounds that can help lower blood pressure and improve circulation.
Cancer prevention: Some studies have suggested that the compounds found in sauerkraut may have cancer-fighting properties.
Boosting mood and cognitive function: Consuming probiotics has been linked with better mood and cognitive function.
Sourdough discard, as a by-product of sourdough fermentation, contains beneficial bacteria and yeast that can offer nutritional benefits. Some of the nutritional benefits of sourdough discard include:
Increased nutrient availability: Sourdough discard can help increase the availability of nutrients, such as minerals and vitamins, by breaking down complex carbohydrates and proteins, making them more easily absorbed by the body.
Better digestion: Sourdough discard contains beneficial bacteria, such as Lactobacilli, that can help improve digestion by breaking down food and promoting a healthy gut microbiome.
Increased antioxidants: Sourdough fermentation can increase the level of antioxidants in the flour, which can help neutralize harmful free radicals in the body.
Lower gluten content: Sourdough fermentation can help break down gluten proteins, making sourdough bread more suitable for people with gluten sensitivity.
Prebiotics: Sourdough discard contains carbohydrates that are not fully broken down by the yeast and bacteria, which can act as a food source for the beneficial bacteria in the gut.
Now, lets get on to what you all came here for, the recipe!
Sourdough Discard Sauerkraut Perogies
Dough:
1/2 cup sourdough starter
2 cups all-purpose flour
1 tsp salt
1 egg
1/2 cup Greek yogurt
1/2 cup water
Filling:
2 cups mashed potatoes(mashed with milk and butter)
3 cloves of garlic, minced and fried
3/4 cup sauerkraut
1 onion, caramelized
salt and pepper to taste
Directions:
Directions:
In a large bowl, combine the sourdough starter, egg, water, greek yogurt, flour, and salt. stirring until a dough forms.
Knead the dough on a floured surface for about 5 minutes, then cover and let it rest for at least 1 hours or until the gluten rests and dough is workable.
In a pan, sauté the onion until caramelized, add garlic cloves near the end to avoid burning them.
Mix the mashed potatoes, sauerkraut, salt pepper in a separate bowl. Add the caramelized onion and garlic to this mixture and combine.
Roll out the dough on a floured surface to about 1/8 inch thickness.
Use a round cookie cutter or a glass to cut out circles of dough.
Place a spoonful of the potato mixture on one half of each dough circle.
Fold the other half of the dough over the filling to create a half-moon shape and press the edges together to seal.
Bring a large pot of salted water to a boil and gently drop in the perogies. Cook for about 1-2 minutes, or until they float to the surface.
Remove the perogies from the water with a slotted spoon and set aside.
In a frying pan, heat oil.
Fry pirogies until they’re browned on both sides.
Serve with plain greek yogurt (or sour cream), sauerkraut and/or fried onions if desired. Enjoy!
Note: When using sourdough starter you may need to adjust the water quantity. Sourdough starter can vary in hydration level so you may need to add more or less water to the recipe depending on the hydration of your starter.