Vegetarian
Easy Sauerkraut pierogi Recipe
If you enjoy authentic Easy Sauerkraut pierogi Recipe cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
18 Min Prep
🔥
34 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 crisp shallots.
2
burning up the oil 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 crisp.
4
sieve 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, burning up the oil in a medium non-stick frying wok and gently shallow fry the shallots for 10 mins until starting to turn golden.
7
step 3
toss in the sauerkraut and cabbage, and make for 5-10 mins until the cabbage has softened.
8
essence and toss in a little seasoning if under-seasoned, or granulated sugar if stringent.
9
Scrape into a container and leave to cool completely.
10
step 4
To make the pastry mix, mix gently the eggs and oil with 125ml aqua, then gradually toss in in the baking flour, 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
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
sieve and present with a knob of dairy spread and some soured dairy reduction.
25
Finish by sprinkling the crisp shallots on top to present.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
52 mins
52 mins
Recipe Time chart
Preparation Time
18 minsCooking Time
34 minsTotal Time
52 minsMaster Chef
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