Sauerkraut pierogi

9 steps · 1h 37m total

1. 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.
2. 02

   Sauté Filling Shallots

   For the filling, warm the oil in a medium non-stick frying pan. Gently fry the shallots for 10 minutes, until they start to turn golden and soften.
3. 03

   Cook Filling

   Stir in the sauerkraut and cabbage, cooking for another 5-10 minutes until the cabbage is tender. Taste and adjust the seasoning with a little salt if needed, or a pinch of sugar if the sauerkraut is too stringent. Scrape the mixture into a bowl and let it cool down completely before using.
4. 04

   Prepare Dough

   To make the dough, combine the egg and oil with 125ml water. Gradually add the flour, mixing thoroughly with your hands. Knead the dough on a well-floured surface until it becomes firm and elastic, and no longer sticks to your hands. Wrap it tightly in cling film and let it rest in the fridge for at least 30 minutes, or even overnight.
5. 05

   Roll Dough

   Generously flour your work surface. Roll out the dough into a 40cm circle, or until it's about the thickness of a £1 coin.
6. 06

   Cut Dough Discs

   Using a 9cm cookie cutter, cut out about 25 discs from the dough. Don't discard the off-cuts; you can boil them alongside the pierogi to minimize waste.
7. 07

   Fill and Shape

   Keep a well-floured tray nearby. Place 1 teaspoon of the cooled filling into the center of each dough disc. Fold the disc in half around the filling, pressing the edges firmly to seal and create a half-moon shape. Arrange the finished pierogi on the floured tray, ensuring they don't touch.
8. 08

   Boil Pierogi

   Bring a large saucepan of salted water to a rolling boil. Carefully lower the pierogi into the water and boil for about 2 minutes, or until they float to the surface.
9. 09

   Serve

   Drain the pierogi and serve them immediately with a knob of butter and a dollop of sour cream. Finish by sprinkling the crispy shallots over the top.