Vegetarian
Sauerkraut pierogii Made Simple
This version of Sauerkraut pierogii Made Simple is flavorful, easy to prepare and suitable for traditional Vegetarian configurations....
⏱️
6 Min Prep
🔥
34 Min Cook
🍽️
3 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 brittle shallots.
2
toasty the fat in a saucepan to 180C (a cube of bread will turn golden in 15 secs).
3
Toss the shallots in a little dusting perfumed element and deep-sauté for 1 min or until light golden and brittle.
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, toasty the fat 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 low-boil for 5-10 mins until the cabbage has softened.
8
taste 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 pastry mix, toss together the eggs and fat with 125ml aqua, then gradually toss in in the dusting perfumed element, mixing well with your hands.
11
fold 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
dusting perfumed element 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 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
empty out and enjoy with a knob of dairy spread and some soured froth.
25
Finish by sprinkling the brittle shallots on top to enjoy.
Recipe Information
Cuisine
Ukrainian
Ukrainian
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
34 minsTotal Time
40 minsMaster Chef
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