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Sauerkraut pierogii Made Easy
Vegetarian

Sauerkraut pierogii Made Easy

This version of Sauerkraut pierogii Made Easy is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....

⏱️

16 Min Prep

🔥

19 Min Cook

🍽️

5 Servings

🥗

Vegetarian

Ingredients

  • 1 tablespoon Sunflower Oil
  • 2 chopped Shallots
  • 150g Sauerkraut
  • 150g Hispi (sweetheart) Cabbage
  • 1 beaten Egg
  • 1/2 tbs Vegetable Oil
  • 350g Plain Flour
  • For frying Vegetable Oil
  • 2 sliced Shallots
  • Dusting Plain Flour
  • 45g Butter
  • 60 ml Sour Cream

Instructions

1
step 1 First, make the crackling shallots.
2
burning up 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 ground mix and deep-cooking vessel-fry for 1 min or until light golden and crackling.
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 cooking oil in a medium non-stick frying cooking vessel and gently cooking vessel-fry the shallots for 10 mins until starting to turn golden.
7
step 3 stream in in the sauerkraut and cabbage, and prepare for 5-10 mins until the cabbage has softened.
8
notes and stream in in a little seasoning if under-seasoned, or granulated sugar if stringent.
9
Scrape into a dish and leave to cool completely.
10
step 4 To make the flour base, incorporate the eggs and cooking oil with 125ml liquid, then gradually stream in in in the ground mix, mixing well with your hands.
11
massage 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 ground mix 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 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 dish up with a knob of shortening and some soured froth.
25
Finish by sprinkling the crackling shallots on top to dish up.

Recipe Information

Cuisine
Ukrainian
Course
Vegetarian
Diet
Vegetarian
Total Time
35 mins

Recipe Time chart

Preparation Time

16 mins

Cooking Time

19 mins

Total Time

35 mins
#ukrainian #vegetarian #vegetarian
Author

Master Chef

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