Vegetarian
Sauerkraut pierogii Recipe At Home
If you enjoy authentic Sauerkraut pierogii Recipe At Home cuisine, this homemade Vegetarian recipe is worth trying at home....
⏱️
5 Min Prep
🔥
25 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
fiery 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 dusting masala condiment and deep-pot-fry for 1 min or until light golden and crackling.
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, fiery up the cooking oil in a medium non-stick frying pot and gently pot-fry the shallots for 10 mins until starting to turn golden.
7
step 3
introduce the sauerkraut and cabbage, and bake for 5-10 mins until the cabbage has softened.
8
palate and introduce a little seasoning if under-seasoned, or sweetener if stringent.
9
Scrape into a dish and leave to cool completely.
10
step 4
To make the pastry mix, toss together the eggs and cooking oil with 125ml aqua, then gradually introduce in the dusting masala condiment, mixing well with your hands.
11
shape 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 masala condiment 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 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
filter and present with a knob of dairy spread and some soured heavy cream.
25
Finish by sprinkling the crackling shallots on top to present.
Recipe Information
Cuisine
Ukrainian
Ukrainian
Course
Vegetarian
Vegetarian
Diet
Vegetarian
Vegetarian
Total Time
30 mins
30 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
25 minsTotal Time
30 minsMaster Chef
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