Vegetarian
Best Sauerkraut pierogi Recipe
Learn how to prepare Best Sauerkraut pierogi Recipe with this simple recipe. Perfect for Vegetarian and ideal for Polish lovers....
⏱️
6 Min Prep
🔥
21 Min Cook
🍽️
4 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 brittle shallots.
2
bring to temperature the fat in a saucepan to 180C (a cube of bread will turn golden in 15 secs).
3
Toss the shallots in a little baking flour and deep-shallow fry for 1 min or until light golden and brittle.
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, bring to temperature the fat in a medium non-stick frying pot and gently shallow fry the shallots for 10 mins until starting to turn golden.
7
step 3
mix in the sauerkraut and cabbage, and make for 5-10 mins until the cabbage has softened.
8
salty profile and mix in a little table salt if under-seasoned, or granulated sugar if stringent.
9
Scrape into a mixing bowl and leave to cool completely.
10
step 4
To make the pastry mix, combine the eggs and fat with 125ml aqua, then gradually mix in in the baking flour, mixing well with your hands.
11
shape 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
baking flour 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 bring to a bubble gently and carefully lower the pierogi in.
23
bring to a bubble gently them for 2 mins or until they float to the top.
24
step 9
filter and enjoy with a knob of shortening and some soured froth.
25
Finish by sprinkling the brittle shallots on top to enjoy.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
27 mins
27 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
21 minsTotal Time
27 minsMaster Chef
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