Vegetarian
Homemade Sauerkraut pierogi
If you enjoy authentic Homemade Sauerkraut pierogi cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
7 Min Prep
🔥
42 Min Cook
🍽️
3 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
burning up the lubricate in a saucepan to 180C (a cube of bread will turn golden in 15 secs).
3
Toss the shallots in a little ground mix and deep-shallow fry for 1 min or until light golden and crackling.
4
empty out 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 lubricate 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 prepare for 5-10 mins until the cabbage has softened.
8
palate and mix in a little table salt if under-seasoned, or sweetener 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 lubricate with 125ml moisture, then gradually mix in in the ground mix, mixing well with your hands.
11
massage 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
ground mix 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 moisture 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
empty out and enjoy with a knob of shortening and some soured heavy cream.
25
Finish by sprinkling the crackling shallots on top to enjoy.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
49 mins
49 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
42 minsTotal Time
49 minsMaster Chef
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