PolishMain course
Sauerkraut pierogi
These pierogi are filled with a tangy mix of sauerkraut and tender cabbage, softened with gently fried shallots. The dough comes together easily, then rests in the fridge, making it a good make-ahead project. Once boiled, they're served simply with a pat of butter, a dollop of sour cream, and a scattering of crispy fried shallots on top. You can even fry the shallots a couple of days in advance.
1h 37mServes 4
Method
9 steps · 1h 37m total
- 01
Fry Shallots
To make the crispy shallots, heat the oil in a saucepan to 180°C. You'll know it's ready when a cube of bread turns golden in about 15 seconds. Toss the shallots in a little flour, then deep-fry them for about 1 minute, or until they're light golden and crispy. Drain them on kitchen paper; they can be made up to two days ahead and stored in an airtight container. - 02
Sauté Filling Shallots
