Sauerkraut Pierogi

Instructions

1. 1

   Prepare Crispy Shallots

   17 min

   Begin by heating sunflower oil in a saucepan until it reaches 180°C. To test if the oil is ready, drop in a small piece of bread; it should turn golden brown in about 15 seconds. Toss 2 chopped shallots in a light dusting of flour, then carefully deep-fry them for approximately 1 minute or until they achieve a light golden color and a crispy texture. Once fried, remove them and drain on kitchen paper. You can prepare these ahead of time and store them in an airtight container for up to two days.

2. 2

   Cook Shallots for Filling

   21 min

   In a medium non-stick frying pan, heat 1/2 tablespoon of vegetable oil over medium heat. Add in 2 sliced shallots and sauté them gently for about 10 minutes until they start to turn golden brown and fragrant. Stir occasionally to ensure even cooking and prevent burning.

3. 3

   Add Sauerkraut and Cabbage

   21 min

   Mix in 150g of sauerkraut and 150g of hispi cabbage to the pan, cooking for an additional 5-10 minutes. You want the cabbage to soften and meld with the sauerkraut's flavors. Taste the mixture and adjust seasoning as needed, adding salt or a pinch of sugar if it’s too tangy. Once cooked, transfer the filling to a bowl and allow it to cool completely before using.

4. 4

   Make the Dough

   8 min

   In a mixing bowl, combine 1 beaten egg and 1/2 tablespoon of vegetable oil with 125ml of water. Gradually incorporate 350g of plain flour, mixing with your hands until a dough forms. Knead the dough on a floured surface until it becomes firm and elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes to allow it to rest and develop the gluten.

5. 5

   Roll Out the Dough

   5 min

   Once the dough has rested, generously flour your work surface to prevent sticking. Roll out the dough into a large circle approximately 40cm in diameter, ensuring it is about the thickness of a £1 coin. This thickness helps the pierogi maintain structure when cooked.

6. 6

   Cut Dough Circles

   5 min

   Using a 9cm cookie cutter, cut out circles from the rolled dough, which should yield around 25 discs. Remember to gather and keep the scraps of dough; these can be re-rolled and cooked with the pierogi to minimize waste.

7. 7

   Fill and Shape Pierogi

   21 min

   Prepare a well-floured tray to hold the filled pierogi. Place about 1 teaspoon of the cooled filling in the center of each dough circle. Carefully fold the dough over to create a half-moon shape, ensuring to seal the edges tightly to prevent any filling from leaking out during cooking. Arrange the filled pierogi on the floured tray without them touching each other.

8. 8

   Boil Pierogi

   10 min

   Bring a large pot of salted water to a rolling boil. Gently add the pierogi to the boiling water, being careful not to overcrowd the pot. Cook for about 2 minutes, or until the pierogi float to the surface, indicating they are done.

9. 9

   Serve with Toppings

   5 min

   Once cooked, drain the pierogi well. Serve them hot, topped with 45g of butter that has been melted and 60ml of sour cream. For a delightful crunch, finish with a sprinkle of the crispy shallots on top for garnish.