Sauerkraut pierogii

Vegetarian · Ukrainian classic.

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

Method

1. Heat the pan — First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs).
2. Fry — Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy.
3. Drain — Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
4. Fry — To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden.
5. Add ingredients — Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened.
6. Season — Taste and add a little salt if under-seasoned, or sugar if stringent.
7. Continue cooking — Scrape into a bowl and leave to cool completely.
8. Mix together — To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands.
9. Knead — Knead it on a well-floured surface until the dough stops sticking to your hands.
10. Continue cooking — You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
11. Roll out — Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
12. Continue cooking — Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs.

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• Beetroot pancakes
• Beetroot Soup (Borscht)
• Borsch
• Rosemary braised red cabbage with kabanos
• Tangy cabbage slaw