Sauerkraut pierogi

Steps

1. 1

   Step 1: Make the crispy shallots by heating oil to 180C and deep-frying shallots lightly dusted with flour until golden; drain on paper. Can be prepared up to two days in advance and stored airtight.

2. 2

   Step 2: For the filling, heat oil in a medium non-stick pan and gently fry the shallots for 10 minutes until golden.

3. 3

   Step 3: Add the sauerkraut and cabbage; cook for 5–10 minutes until softened. Taste and season with salt or a little sugar as needed. Transfer to a bowl and cool completely.

4. 4

   Step 4: For the dough, whisk eggs and oil with 125 ml water, then gradually add the flour, kneading until the dough is firm and elastic. Wrap in cling film and rest in the fridge for at least 30 minutes, or overnight.

5. 5

   Step 5: Flour the work surface generously and roll out the dough to a 40 cm circle, about the thickness of a coin.

6. 6

   Step 6: Use a 9 cm cutter to cut discs; you should get about 25 discs. Collect and re-roll scraps to minimize waste.

7. 7

   Step 7: Place 1 tsp of filling in the center of each disc. Fold in half around the filling and seal to create half-moon shapes. Arrange on a floured tray, not touching.

8. 8

   Step 8: Boil a large pot of salted water and carefully lower the pierogi in. Boil for 2 minutes or until they float to the top.

9. 9

   Step 9: Drain and serve with a knob of butter and some sour cream. Finish by sprinkling crispy shallots on top.