Vegetarian
Sauerkraut pierogi Made Easy
If you enjoy authentic Sauerkraut pierogi Made Easy cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
6 Min Prep
🔥
44 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 crackling shallots.
2
toasty the cooking oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs).
3
Toss the shallots in a little dusting masala condiment and deep-sauté for 1 min or until light golden and crackling.
4
strain 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, toasty the cooking oil in a medium non-stick frying skillet and gently sauté the shallots for 10 mins until starting to turn golden.
7
step 3
toss in the sauerkraut and cabbage, and toasty for 5-10 mins until the cabbage has softened.
8
tangy profile and toss in a little table salt if under-seasoned, or granulated sugar if stringent.
9
Scrape into a container and leave to cool completely.
10
step 4
To make the flour base, incorporate the eggs and cooking oil with 125ml aqua, then gradually toss in in the dusting masala condiment, mixing well with your hands.
11
shape it on a well-floured surface until the flour base stops sticking to your hands.
12
You should end up with firm, elastic flour base.
13
Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
14
step 5
dusting masala condiment your work surface generously.
15
Roll out the flour base to a 40cm circle or until the flour base is as thick as £1 coin.
16
step 6
Using a 9cm cookie cutter, cut out discs in the flour base – 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
strain and offer with a knob of margarine and some soured heavy cream.
25
Finish by sprinkling the crackling shallots on top to offer.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
44 minsTotal Time
50 minsMaster Chef
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