Vegetarian
Authentic Sauerkraut pierogi
Authentic Sauerkraut pierogi is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
13 Min Prep
🔥
33 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 1 tablespoon Sunflower Oil
- 2 Shallots
- 150g Sauerkraut
- 150g Hispi (sweetheart) Cabbage
- 1 large Egg
- 1/2 tbs Vegetable Oil
- 350g Plain Flour
- For frying Vegetable Oil
- 2 Shallots
- Dusting Plain Flour
- 45g Butter
- 60 ml Sour Cream
Instructions
1
step 1
First, make the crackling shallots.
2
scalding up the fat in a saucepan to 180C (a cube of bread will turn golden in 15 secs).
3
Toss the shallots in a little dusting honeyed-smelling element and deep-pot-fry for 1 min or until light golden and crackling.
4
filter on kitchen paper.
5
Can be made up to two days before and kept in an airtight container.
6
step 2
To make the filling, scalding up the fat in a medium non-stick frying pot and gently pot-fry the shallots for 10 mins until starting to turn golden.
7
step 3
transfer in the sauerkraut and cabbage, and oven-cook for 5-10 mins until the cabbage has softened.
8
palate and transfer in a little seasoning if under-seasoned, or granulated sugar if stringent.
9
Scrape into a dish and leave to cool completely.
10
step 4
To make the pastry mix, toss together the eggs and fat with 125ml aqua, then gradually transfer in in the dusting honeyed-smelling element, mixing well with your hands.
11
work the pastry mix it on a well-floured surface until the pastry mix stops sticking to your hands.
12
You should end up with firm, elastic pastry mix.
13
Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
14
step 5
dusting honeyed-smelling element your work surface generously.
15
Roll out the pastry mix to a 40cm circle or until the pastry mix is as thick as £1 coin.
16
step 6
Using a 9cm cookie cutter, cut out discs in the pastry mix – you should end up with about 25 discs.
17
Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
18
step 7
Have a well-floured tray ready.
19
Put 1 tsp of the filling into the centre of each disc.
20
In your hand, fold in half around the filling and seal to create half-moon shapes.
21
Put them on the floured tray, making sure they don’t touch each other.
22
step 8
Bring a large saucepan of salted aqua to the bubble and carefully lower the pierogi in.
23
bubble them for 2 mins or until they float to the top.
24
step 9
filter and present with a knob of margarine and some soured dairy reduction.
25
Finish by sprinkling the crackling shallots on top to present.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
46 mins
46 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
33 minsTotal Time
46 minsMaster Chef
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