Sauerkraut pierogi

Name: Sauerkraut pierogi
Prep time: 52 min
Cook time: 25 min
Total time: 1 h 17 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 tbsp sunflower oil; 2 shallots; 5 oz sauerkraut; 5 oz hispi sweetheart cabbage; 1 egg; 1 ½ tsp vegetable oil; 12 oz all-purpose flour; For frying vegetable oil; 2 shallots; Dusting all-purpose flour; 1 ⅔ oz butter; ¼ cup sour cream

A weekend Polish dinner. Ready in about 1 hour 17 minutes. Difficulty: more effort.

52 minPrep (about)
25 minCook (about)
1 hr 17 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Fresh & other

3 shallots
7 oz sauerkraut
7 oz hispi sweetheart cabbage
1 egg
15 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
3 shallots
Dusting all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
2 oz butter
¼ cup + 1 tbsp sour cream

Sauces & oils

1 ½ tbsp sunflower oil
2 tsp vegetable oil
For frying vegetable oil

How to make it

Steps in our own plain words.

Make the crispy shallots.
Heat the oil in a pot to 350°F ( cube of bread will turn golden.
Do it in 15 secs).
Toss your shallots in a little flour plus deep-fry for 1 min until light golden and crispy.
Drain on kitchen paper.
Can be made up.
Do it to two days before plus kept in an airtight container.
To make the filling.
Heat your oil in medium non-stick frying pan and fry the shallots for 10 mins till starting to turn golden.
Add the sauerkraut and cabbage.
Heat for 5-10 mins till the cabbage has softened, taste.
Add little salt if under-, or sugar if stringent.
Scrape into a bowl.
Leave to cool completely.
To make the dough.
Mix your eggs and oil with ½ cup + 1 ½ tsp water.
Gradually add in the flour, mixing fully with your hands.
Knead it on a fully-floured surface till the dough stops sticking to your hands.
End up with firm, elastic dough.
Wrap it in cling film plus rest in your fridge.
Keep going for at least 30 mins, or overnight.
Flour your work surface.
Roll out your dough to a 16 inches circle till your dough is as thick as £1 coin.
Cut out discs in your dough – you should end up with around 25 discs using a 3 ½ inches cookie cutter.
Have a well-floured tray ready.
Put 1 tsp of the filling in the centre of each disc.
Fold in half around your filling plus seal to create half-moon shapes in your hand.
Put them on your floured tray, making sure don’t touch each other.
Bring a large pot of salted water to the boil and lower the pierogi in.
Boil them for 2 mins until they float to the top.
Drain.
Dish up using a knob of butter plus some soured cream.
Finish by sprinkling the crispy shallots over the top to serve.