Sauerkraut Pierogi

Ingredients

• 1 tbspSunflower oil
• 4 pcsShallot
• 150 gSauerkraut
• 150 gCabbage
• 1 pcsEgg
• 0.5 tbspVegetable oil
• 370 gWheat flour
• 500 mlFrying oil
• 45 gButter
• 60 mlSour cream
• 10 gSalt

Instructions

1. 1

   Prepare crispy shallots

   • Heat frying oil in a small saucepan or fryer to 180 °C (a cube of bread turns golden in ~15 sec).
   • Slice 2 shallots into thin rings, toss lightly in flour and deep-fry in batches for about 1 minute until light golden and crispy.
   • Drain on kitchen paper and store airtight (up to 2 days).
2. 2

   Make the filling

   • Heat 1 tbsp sunflower oil in a medium non-stick frying pan and gently fry the remaining 2 shallots for 8–10 minutes until starting to turn golden.
   • Add the sauerkraut and Hispi (sweetheart) cabbage and cook for 5–10 minutes until the cabbage has softened.
   • Season with a little salt or a pinch of sugar if needed. Transfer to a bowl and let cool completely.
3. 3

   Make the dough

   • Whisk the egg and 1/2 tbsp vegetable oil with 125 ml water.
   • Gradually add the flour and mix with your hands.
   • Knead on a well-floured surface until the dough is firm and elastic. Wrap in cling film and rest in the fridge for at least 30 minutes or overnight.
4. 4

   Shape the pierogi

   • Flour your work surface and roll the dough to a 40 cm circle or to the thickness of a 1-euro coin.
   • Cut out 9 cm discs (about 25). Keep scraps to boil with the pierogi to avoid waste.
   • Place 1 tsp filling in the centre of each disc, fold in half and seal. Place on a floured tray without touching.
5. 5

   Cook and serve

   • Bring a large pot of salted water to the boil.
   • Carefully lower the pierogi in and boil for 2 minutes or until they float to the top.
   • Drain and serve with a knob of butter and some sour cream.
   • Sprinkle the crispy shallots on top and serve immediately.