Sauerkraut Pierogi

Ingredients

• 1 tbspsunflower oil, for frying filling shallots
• 2shallots, finely chopped; for filling
• 150 gsauerkraut
• 150 ghispi (sweetheart) cabbage
• 1egg, large; for dough
• 1/2 tbspvegetable oil, for dough
• 350 gplain flour, plus extra for dusting
• vegetable oil, for deep-frying crispy shallots
• 2shallots, thinly sliced; for crispy topping
• 45 gbutter, to serve
• 60 mlsour cream, to serve

Method

1. 1

   Make the crispy shallots: heat vegetable oil in a saucepan to 180°C. Toss the sliced shallots in a little flour and deep-fry for 1 minute until light golden and crispy. Drain on kitchen paper. Can be made up to 2 days ahead and kept in an airtight container.

2. 2

   Make the filling: heat 1 tbsp sunflower oil in a non-stick frying pan and gently fry the chopped shallots for 10 minutes until starting to turn golden.

3. 3

   Add the sauerkraut and cabbage and cook for 5–10 minutes until the cabbage has softened. Taste — add a little salt if under-seasoned, or a pinch of sugar if too sharp. Tip into a bowl and leave to cool completely.

4. 4

   Make the dough: mix the egg and oil with 125 ml water. Gradually add the flour, mixing with your hands until combined. Knead on a well-floured surface until firm and elastic and no longer sticky. Wrap in cling film and rest in the fridge for at least 30 minutes or overnight.

5. 5

   Generously flour your work surface. Roll the dough out to a 40 cm circle, as thin as a £1 coin.

6. 6

   Using a 9 cm cookie cutter, cut out about 25 discs. Keep the off-cuts to boil alongside the pierogi.

7. 7

   Place 1 tsp of filling in the centre of each disc. Fold in half and seal the edges firmly to form half-moon shapes. Arrange on a floured tray, not touching each other.

8. 8

   Bring a large pan of salted water to the boil. Lower in the pierogi and boil for 2 minutes or until they float to the top.

9. 9

   Drain and serve immediately with a knob of butter and soured cream, scattered with the crispy shallots.