Dinner

Sauerkraut Pierogi

Name: Sauerkraut Pierogi
Prep time: 65 min
Cook time: 45 min
Total time: 110 min
Cuisine: Polish
Ingredients: 1 tablespoon sunflower oil; 2 shallots; 150g sauerkraut; 150g Hispi (sweetheart) cabbage; 1 large egg, large; 1/2 tbs vegetable oil; 350g plain flour; vegetable oil, for frying, For frying; 2 shallots; plain flour, for dusting, Dusting; 45g butter; 60 ml sour cream; 125ml water; salt, to taste; sugar, to taste

Polish-style dumplings filled with sauerkraut and tender cabbage, served with butter, sour cream, and crispy shallots.

1 hr 50 min
540 kcal
Vegetarian
Polish

Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.

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Ingredients

For 4 servings

Steps

Step 1:
Heat the sunflower oil in a saucepan to 180C; a cube of bread should turn golden in 15 seconds.
Step 2:
Toss the first shallots in a little flour and deep-fry for 1 minute, or until light golden and crispy.
1 min
Step 3:
Drain the crispy shallots on kitchen paper. They can be made up to two days ahead and kept in an airtight container.
Step 4:
Heat the vegetable oil in a medium non-stick frying pan and gently fry the remaining shallots for 10 minutes, until starting to turn golden.
10 min
Step 5:
Add the sauerkraut and Hispi cabbage and cook for 5–10 minutes, until the cabbage has softened.
5–10 min
Step 6:
Taste the filling and add a little salt if under-seasoned, or sugar if stringent.
Step 7:
Scrape the filling into a bowl and leave it to cool completely.
Step 8:
Mix the egg and vegetable oil with 125ml water, then gradually add the flour, mixing well with your hands.
Step 9:
Knead the dough on a well-floured surface until it stops sticking to your hands and becomes firm and elastic.
Step 10:
Wrap the dough in cling film and rest it in the fridge for at least 30 minutes, or overnight.
30 min
Step 11:
Flour your work surface generously.
Step 12:
Roll out the dough to a 40cm circle, or until it is as thick as a £1 coin.
Step 13:
Using a 9cm cookie cutter, cut the dough into about 25 discs.
Step 14:
Keep the off-cuts and boil them with the pierogi to minimise waste.
Step 15:
Prepare a well-floured tray.
Step 16:
Put 1 teaspoon of filling in the centre of each disc, fold it in half around the filling, and seal to create half-moon shapes.
Step 17:
Put the pierogi on the floured tray, making sure they do not touch each other.
Step 18:
Bring a large saucepan of salted water to the boil.
Step 19:
Carefully lower the pierogi into the boiling water.
Step 20:
Boil for 2 minutes, or until the pierogi float to the top.
2 min
Step 21:
Drain and serve with butter and sour cream.
Step 22:
Sprinkle the crispy shallots over the pierogi to serve.