Vegetarian
Sauerkraut pierogi Step By Step
Sauerkraut pierogi Step By Step is a delicious Vegetarian dish that can be prepared in just a few simple steps....
⏱️
9 Min Prep
🔥
38 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 firm 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-wok-fry for 1 min or until light golden and firm.
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 wok and gently wok-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
umami profile 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 flour base, incorporate the eggs and fat with 125ml liquid, then gradually mix in in the baking flour, mixing well with your hands.
11
fold 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
baking flour 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 liquid to the heat to boiling point and carefully lower the pierogi in.
23
heat to boiling point 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 firm shallots on top to enjoy.
Recipe Information
Cuisine
Polish
Polish
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
47 mins
47 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
38 minsTotal Time
47 minsMaster Chef
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