Dinner

Sauerkraut pierogii

Name: Sauerkraut pierogii
Prep time: 75 min
Cook time: 50 min
Total time: 125 min
Cuisine: Ukrainian
Ingredients: 1 tablespoon Sunflower oil; 2 Shallots, chopped; 150g Sauerkraut; 150g Hispi (sweetheart) cabbage; 1 Egg, beaten; 1/2 tbs Vegetable oil; 350g Plain flour; Vegetable oil, For frying; 2 Shallots, sliced; Plain flour, Dusting; 45g Butter; 60 ml Sour cream; 125ml Water; Salt, for salting the water

Ukrainian-style homemade pierogi filled with sauerkraut, sweetheart cabbage and shallots, served with butter, sour cream and crispy shallots.

2 hr 5 min
550 kcal
Vegetarian
Ukrainian

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 chopped shallots in a little plain flour.
Step 3:
Deep-fry the shallots for 1 minute, or until light golden and crispy.
1 min
Step 4:
Drain the crispy shallots on kitchen paper. They can be made up to two days ahead and kept in an airtight container.
Step 5:
To make the filling, heat the vegetable oil in a medium non-stick frying pan.
Step 6:
Gently fry the sliced shallots for 10 minutes, until starting to turn golden.
10 min
Step 7:
Add the sauerkraut and Hispi cabbage, then cook for 5–10 minutes until the cabbage has softened.
5–10 min
Step 8:
Taste and add a little salt if under-seasoned, or sugar if stringent.
Step 9:
Scrape the filling into a bowl and leave to cool completely.
Step 10:
To make the dough, mix the beaten egg and vegetable oil with 125ml water.
Step 11:
Gradually add the plain flour, mixing well with your hands.
Step 12:
Knead on a well-floured surface until the dough stops sticking to your hands and is firm and elastic.
Step 13:
Wrap the dough in cling film and rest it in the fridge for at least 30 minutes, or overnight.
30 min
Step 14:
Flour your work surface generously.
Step 15:
Roll out the dough to a 40cm circle, or until it is as thick as a £1 coin.
Step 16:
Using a 9cm cookie cutter, cut out about 25 discs of dough.
Step 17:
Keep the off-cuts to boil with the pierogi to minimise waste.
Step 18:
Prepare a well-floured tray.
Step 19:
Put 1 teaspoon of filling in the centre of each disc, fold it in half around the filling and seal it to create half-moon shapes.
Step 20:
Put the pierogi on the floured tray, making sure they do not touch each other.
Step 21:
Bring a large saucepan of salted water to the boil.
Step 22:
Carefully lower the pierogi and the dough off-cuts into the water, then boil for 2 minutes or until the pierogi float to the top.
2 min
Step 23:
Drain and serve with butter and sour cream.
Step 24:
Sprinkle the crispy shallots over the top before serving.