Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - Sunflower Oil : 1 tablespoon
- - Shallots : 2 chopped
- - Sauerkraut : 150g
- - Hispi (sweetheart) Cabbage : 150g
- - Egg : 1 beaten
- - Vegetable Oil : 1/2 tbs
- - Plain Flour : 350g
- - Vegetable Oil : For frying
- - Shallots : 2 sliced
- - Plain Flour : Dusting
- - Butter : 45g
- - Sour Cream : 60 ml
Instructions
1 - step 1
First, make the crispy shallots.
2 - Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs).
3 - Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy.
4 - Drain on kitchen paper.
5 - Can be made up to two days before and kept in an airtight container.
6 - step 2
To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
7 - step 3
Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened.
8 - Taste and add a little salt if under-seasoned, or sugar if stringent.
9 - Scrape into a bowl and leave to cool completely.
10 - step 4
To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands.
11 - Knead it on a well-floured surface until the dough stops sticking to your hands.
12 - You should end up with firm, elastic dough.
13 - Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
14 - step 5
Flour your work surface generously.
15 - Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
16 - step 6
Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs.
17 - Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
18 - step 7
Have a well-floured tray ready.
19 - Put 1 tsp of the filling into the centre of each disc.
20 - In your hand, fold in half around the filling and seal to create half-moon shapes.
21 - Put them on the floured tray, making sure they don’t touch each other.
22 - step 8
Bring a large saucepan of salted water to the boil and carefully lower the pierogi in.
23 - Boil them for 2 mins or until they float to the top.
24 - step 9
Drain and serve with a knob of butter and some soured cream.
25 - Finish by sprinkling the crispy shallots on top to serve.
