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

   Weigh and prepare all ingredients for Sauerkraut Pierogi: 15 ml Sunflower Oil, 2 pcs (approx. 70 g) Shallots, 150 g Sauerkraut, 150 g White Cabbage, 55 g Egg, 7.5 ml Vegetable Oil, 350 g Plain Flour, 15 ml Vegetable Oil, 2 pcs (approx. 70 g) Shallots, 20 g Plain Flour, 45 g Butter, 60 ml Sour Cream. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Shallots with the remaining ingredients in an even layer.

3. 03

   Bake on the middle rack for about 30 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.

4. 04

   Divide Sauerkraut Pierogi into 7 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.