Sauerkraut pierogi

Ingredients

• 1 tablespoon Sunflower Oil
• 2 Shallots
• 150g Sauerkraut
• 150g Hispi (sweetheart) Cabbage
• 1 large Egg
• 1/2 tbs Vegetable Oil
• 350g Plain Flour
• 45g Butter
• 60 ml Sour Cream

Instructions

1. Start by making the crispy shallots. Heat the oil in a small saucepan to 180°C. Lightly toss the sliced shallots in a little flour and deep-fry for about 1 minute, until pale golden and crisp. Remove with a slotted spoon and drain on kitchen paper. These can be made up to two days ahead and stored in an airtight container.
2. To prepare the filling, heat the sunflower oil in a frying pan over medium heat. Add the chopped shallots and cook for about 10 minutes until softened and lightly golden. Add the sauerkraut and finely shredded cabbage and cook for 5–10 minutes until tender. Season to taste, adding a pinch of sugar if the mixture tastes too sharp. Transfer to a bowl and leave to cool completely.
3. For the dough, mix the egg with the vegetable oil and 125 ml of water. Gradually add the flour, mixing by hand, until a firm dough forms. Knead on a well-floured surface until elastic and no longer sticky. Wrap and chill for at least 30 minutes, or overnight.
4. Generously flour the work surface and roll out the dough to a large circle about 40 cm across, or to the thickness of a £1 coin.
5. Using a 9 cm cutter, cut out discs from the dough, making about 25 in total. Do not discard the trimmings; they can be cooked along with the pierogi.
6. Prepare a well-floured tray. Place 1 teaspoon of filling in the centre of each disc, fold over to form half-moons and seal the edges well. Arrange on the tray so they do not touch.
7. Bring a large pot of salted water to the boil. Carefully add the pierogi and cook for about 2 minutes, or until they float to the surface.
8. Drain and serve hot with a knob of butter and some sour cream, finishing with the crispy shallots.

instructions_source: editorial-classic