Sauerkraut pierogi

Method14 steps

1. 1

   Step 1: Heat the separate crispy-shallot (2) frying oil in a suitable saucepan to 180 °C, checking with a thermometer. Finely slice only the two garnish shallots and keep the other two filling shallots separate.

   Uses Vegetable oil for deep-frying crispy shallots · 2 shallots, finely sliced, for crispy garnish

2. 2

   Step 2: Toss the sliced garnish shallots in a little of their separate dusting flour, shaking off excess. Deep-fry for about one minute until light golden and crispy, then lift out and drain on kitchen paper. Keep the measured dough flour and work-surface dusting flour separate.

   Fry flour-dusted garnish shallots · 1 minUses Both prepared sliced garnish shallots · The prepared hot frying oil · Plain flour to lightly dust crispy shallots

3. 3

   Step 3: Let the crispy shallots cool and keep them dry for the final garnish. If made ahead, store them only once completely cool in an airtight container for up to two days.

   Uses All cooked garnish shallots

4. 4

   Step 4: Finely chop the two separate filling shallots. Heat only the measured tablespoon sunflower oil (1 tbsp) in a non-stick frying pan and gently fry these chopped filling shallots for ten minutes until starting to turn golden.

   Gently fry chopped filling shallots · 10 minUses 1 tbsp sunflower oil for filling · 2 shallots, finely chopped, for filling

5. 5

   Step 5: Add all the finely chopped sauerkraut (150 g) and shredded sweetheart cabbage to the cooked filling shallots. Cook for five to ten minutes until the cabbage softens. Taste this cooked vegetable filling; add a little of the separate optional filling salt only if under-seasoned, or a little optional sugar if too astringent.

   Soften cabbage and sauerkraut filling · 10 minUses All cooked filling shallots and oil · 150 g sauerkraut, finely chopped · 150 g hispi (sweetheart) cabbage, shredded · A little salt only if filling tastes under-seasoned · A little sugar only if filling tastes too astringent

6. 6

   Step 6: Scrape all the cooked filling into a bowl and leave it to cool completely before using it inside the dough.

   Uses All cooked filling

7. 7

   Step 7: Mix the one lightly beaten dough egg, measured half tablespoon dough vegetable oil and measured 125 ml dough water. Gradually add all 350 g measured dough flour, mixing with your hands. Knead on a surface dusted with some of the separate extra work flour until the dough is firm, smooth and elastic and no longer sticks to your hands.

   Uses 1 large egg, lightly beaten, for dough · ½ tbsp vegetable oil for dough · 350 g plain flour for dough · 125 ml water for dough · Extra plain flour for kneading, rolling and tray dusting

8. 8

   Step 8: Wrap all the kneaded dough and rest it in the refrigerator for at least thirty minutes, or overnight, so it rolls and shapes easily.

   Chill and rest pierogi dough for at least 30 minutes · 30 minUses All kneaded dough

9. 9

   Step 9: Dust the work surface with some of the separate extra work flour. Roll the rested dough into a large circle, about 40 cm across or until about the thickness of a pound coin, keeping it thin enough to enclose the filling without a thick rim.

   Uses All rested dough · Extra plain flour for kneading, rolling and tray dusting

10. 10

    Step 10: Cut discs with a 9 cm round cutter; the complete batch should make about twenty-five. Keep all the dough offcuts separately to boil as plain dough pieces with the filled pierogi rather than throwing them away.

    Uses All rolled dough

11. 11

    Step 11: Lightly dust a tray with some of the separate extra work flour. Put about one teaspoon of the completely cooled filling in the centre of each cut dough disc, keeping its edges clear for sealing. Do not overfill.

    Uses All cut discs · Cooled filling, about 1 tsp per disc · Extra plain flour for kneading, rolling and tray dusting

12. 12

    Step 12: Fold each filled disc in half around its filling and press the edges firmly together to make sealed half-moons. Put all the formed pierogi on the prepared lightly floured tray, without touching one another.

    Uses All filled discs · Extra plain flour for kneading, rolling and tray dusting

13. 13

    Step 13: Bring a large saucepan of the separate boiling water, seasoned with its separate boiling-water salt, to the boil. Lower in the formed pierogi gently in manageable batches, adding the reserved plain dough offcuts too. Keep at a gentle boil so the seams do not break. Cook for about two minutes until they float and the dough is cooked through, continuing as needed if any centre is still doughy; lift out and drain each cooked batch.

    Gently boil each pierogi batch until dough is cooked · 2 minUses All formed pierogi · All saved plain offcuts · Fresh water for boiling formed pierogi and saved dough offcuts · Salt to season pierogi boiling water

14. 14

    Step 14: Divide the drained cooked pierogi and plain dough pieces between serving plates. Divide the measured butter (45 g) and soured cream (60 ml) over the complete batch, then sprinkle on the reserved crispy shallots. Serve straight away; serve the pierogi hot.

    Uses All cooked pierogi and dough pieces · All reserved cooked crispy shallots · 45 g butter for serving · 60 ml soured cream for serving