Sauerkraut Pierogi
Classic Eastern European dumplings filled with tangy sauerkraut and sweetheart cabbage, served with butter, sour cream, and crispy shallots. A comforting dish that's well worth the effort.
Ingredients
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Plain Flourβ 350 g π§ 583.3 ml π₯ 2Β½ cup
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Plain Flourβ 100 g π§ 166.7 ml π₯ 11ΒΌ tbsp
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Butterβ 45 g 3ΒΌ pcs
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Vegetable Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Vegetable Oilβ 15 g π§ 16.3 ml π₯ 1β tbsp
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Sour Creamβ 60 g π§ 60 ml π₯ 4 tbsp
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Sunflower Oilβ 13.6 g π§ 14.8 ml π₯ 1 tbsp
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Eggβ 50 g π₯ 1 pcs
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Hispi (sweetheart) Cabbageβ 150 g β pcs
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Shallotsβ 40 g 2 pcs
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Shallotsβ 40 g 2 pcs
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Sauerkrautβ 150 g None
Total nutrition
2687 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Start by making the crispy shallots. Heat vegetable oil in a saucepan to 180Β°C β a cube of bread should turn golden in about 15 seconds. Toss 2 shallots in a little plain flour and deep-fry for around 1 minute until light golden and crispy. Drain on kitchen paper and set aside. These can be made up to two days ahead and stored in an airtight container.
- To make the filling, heat 1 tablespoon of sunflower oil in a medium non-stick frying pan and gently fry 2 finely chopped shallots for 10 minutes until they begin to turn golden. Add 150g sauerkraut and 150g shredded hispi cabbage, and cook for a further 5β10 minutes until the cabbage has softened. Taste and adjust with a pinch of salt if under-seasoned, or a little sugar if too sharp. Scrape into a bowl and leave to cool completely.
- To make the dough, whisk 1 large egg and Β½ tablespoon of vegetable oil together with 125ml water. Gradually add 350g plain flour, mixing well with your hands. Knead on a well-floured surface until the dough is smooth and no longer sticks to your hands β it should be firm and elastic. Wrap in cling film and rest in the fridge for at least 30 minutes, or overnight.
- When ready to assemble, flour your work surface generously and roll the dough out into a circle roughly 40cm across, or to the thickness of about 3mm. Using a 9cm round cookie cutter, cut out approximately 25 discs. Keep any off-cuts to boil alongside the pierogi.
- Place about 5ml of filling in the centre of each disc. Fold the dough in half over the filling and press the edges firmly together to seal, forming half-moon shapes. Place the finished pierogi on a well-floured tray, ensuring they do not touch each other.
- Bring a large saucepan of salted water to the boil and carefully lower in the pierogi in batches. Boil for about 2 minutes, or until they float to the surface. Drain and serve immediately with 45g butter and 60ml sour cream, finished with a generous sprinkle of crispy shallots.
Source:
TheMealDB
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