Sauerkraut Pierogies
Soft, pillowy Polish dumplings filled with tangy sauerkraut and tender sweetheart cabbage, served with melted butter, soured cream, and crispy golden shallots. A comforting classic 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
- Begin by making the crispy shallots. Heat vegetable oil in a small saucepan to 180Β°C (a cube of bread should turn golden in about 15 seconds). Toss 2 sliced shallots in a light dusting of plain flour and deep-fry for about 1 minute until light golden and crispy. Drain on kitchen paper. These can be made up to two days in advance and stored in an airtight container.
- To make the filling, heat 15 ml of sunflower oil in a medium non-stick frying pan over a gentle heat and fry 2 chopped shallots for 10 minutes until beginning to turn golden. Add 150 g of sauerkraut and 150 g of shredded hispi cabbage and cook for a further 5β10 minutes until the cabbage has softened. Taste and adjust seasoning with a little salt if under-seasoned, or a pinch of sugar if too sharp. Scrape the filling into a bowl and leave to cool completely.
- To make the dough, beat 1 egg with 7.5 ml of vegetable oil and 125 ml of water. Gradually incorporate 350 g of plain flour, mixing well with your hands. Knead on a well-floured surface until the dough is smooth, firm and elastic and no longer sticks to your hands. Wrap in cling film and rest in the fridge for at least 30 minutes, or overnight.
- Generously flour your work surface and roll out the dough to roughly a 40 cm circle, about 3 mm thick. Using a 9 cm round cutter, stamp out approximately 25 discs. Keep any off-cuts to boil alongside the pierogies to reduce waste.
- Place 5 ml of filling in the centre of each disc. Fold the dough over the filling in your hand to create a half-moon shape and press the edges firmly to seal. Arrange the pierogies on a well-floured tray, ensuring they do not touch one another.
- Bring a large saucepan of salted water to a rolling boil and carefully lower in the pierogies. Boil for about 2 minutes, or until they float to the surface. Drain and serve immediately topped with 45 g of butter, 60 ml of soured cream, and a generous scattering of the crispy shallots.
Source:
TheMealDB
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