Sauerkraut Pierogi
A vegetarian Ukrainian dumpling dish with sauerkraut and cabbage filling, wrapped in a soft dough and served with butter, sour cream, and crispy shallots.
Steps
- 1
Make crispy shallots: Heat oil to 180C; toss shallots in a little flour; deep-fry until light golden and crispy; drain on paper. Can be prepared up to two days ahead and stored in an airtight container.
- 2
For the filling: Heat oil in a medium non-stick frying pan and gently fry the shallots for 10 minutes until golden.
- 3
Add the sauerkraut and cabbage; cook 5–10 minutes until softened. Season with a little salt or sugar if needed. Transfer to a bowl and cool completely.
- 4
To make the dough: Mix the eggs and oil with 125 ml water, then gradually add 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
Roll the dough on a floured surface to a 40 cm circle, or until about the thickness of a £1 coin.
- 6
Cut out discs with a 9 cm cutter; you should have about 25 discs. Reserve the off-cuts to cook with the pierogi and minimize waste.
- 7
Place 1 teaspoon of filling in the center of each disc. Fold in half around the filling and seal to form half-moon shapes. Arrange on a floured tray, ensuring discs do not touch.
- 8
Bring a large pot of salted water to boil; drop in the pierogi. Boil for 2 minutes or until they float to the surface.
- 9
Drain and serve with a knob of butter and some sour cream. Finish by sprinkling crispy shallots on top.
