Sauerkraut pierogi
Savor the delightful flavors of sauerkraut pierogi, a traditional Polish vegetarian dish that brings comfort and taste to your table.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Polish
Ingredients
- 1 pcs sunflower oil
- 2 pcs shallots
- 150 pcs sauerkraut
- 150 g hispi cabbage
- 1 pcs eggs
- 0.5 tbsp vegetable oil
- 350 g plain flour
- 1 tbsp vegetable oil
- 2 pcs shallots
- 1 g plain flour
- 45 g butter
- 60 ml sour cream
Instructions
- Warm the oil in a saucepan until it reaches 180C.
- Coat the shallots lightly in flour.
- Fry the shallots in hot oil for 1 minute or until they are lightly golden and crunchy.
- Place the fried shallots on paper towels to drain excess oil.
- Heat oil in a medium-sized non-stick skillet.
- Sauté the shallots gently for 10 minutes until they begin to turn golden.
- Incorporate the sauerkraut and cabbage into the skillet.
- Allow the mixture to cook for 5-10 minutes until the cabbage is tender.
- Check the flavor of the filling and add salt if it needs seasoning or sugar if it’s too sour.
- Transfer the filling to a bowl and let it cool completely.
- In a bowl, combine the eggs and oil with 125ml of water.
- Slowly incorporate the flour, mixing thoroughly with your hands.
- Knead the dough on a floured surface until it no longer sticks to your hands.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or overnight.
- Generously flour your work surface.
- Roll the dough into a circle of 40cm in diameter or to the thickness of a £1 coin.
- Use a 9cm cookie cutter to create discs from the dough.
- Aim for approximately 25 discs and keep any scraps.
- Set up a tray with plenty of flour.
- Place 1 teaspoon of the filling in the center of each disc.
- Fold each disc over the filling and press to seal, forming half-moon shapes.
- Arrange the half-moon pierogi on the floured tray, making sure they don't touch.
- Boil a large pot of salted water.
- Gently drop the pierogi into the boiling water.
- Cook the pierogi for 2 minutes or until they rise to the surface.
- Drain the pierogi.
- Serve the pierogi with a pat of butter and a dollop of sour cream.
- Top with the crispy shallots before serving.