Sauerkraut Pierogi

What you need

Ingredients

Measured for 7 servings.

• 15 mlSunflower Oil
• 2 pcs (approx. 70 g)Shallots
• 150 gSauerkraut
• 150 gWhite Cabbage
• 55 gEgg
• 7.5 mlVegetable oil
• 350 gPlain Flour
• 15 mlVegetable oil
• 2 pcs (approx. 70 g)Shallots
• 20 gPlain Flour
• 45 gButter
• 60 mlsour cream

Make it

Method

1. 01

   For the filling, soften one of the two measured 70 g portions of shallots in 7.5 ml vegetable oil for about 10 minutes. Add 150 g drained sauerkraut and 150 g finely cut white cabbage; cook another 5–10 minutes until tender and fairly dry, then let the filling cool.

2. 02

   Mix the 55 g egg with the remaining measured 15 ml vegetable oil and about 125 ml water. Work in 350 g plain flour to make a firm dough; knead briefly until smooth and rest covered for at least 30 minutes. Roll thinly and cut small rounds.

3. 03

   Place a teaspoon of cool filling on each round, moisten the rim with water and seal firmly. Drop the pierogi into gently boiling water in batches; simmer for 3–4 minutes after they rise, until the dough is cooked, then drain carefully.

4. 04

   Thinly slice the other 70 g shallots, toss with the measured 20 g flour and brown in the 15 ml sunflower oil in a small pan, working in batches. Melt 45 g butter over the drained dumplings and serve with the crisp shallots and 60 ml sour cream. Divide the batch into seven portions.