Instructions
Step 1: Begin by preparing the crispy fried shallots. Heat your frying oil in a saucepan until it reaches 180°C—the oil is ready when a piece of bread browns in about 15 seconds. Lightly dust the shallots with flour to help achieve a delicate, golden crust, then carefully deep-fry them for about one minute until they turn light golden and crisp. Drain these on kitchen paper to remove excess oil. These crispy shallots can be prepared up to two days in advance and stored in an airtight container, providing a convenient crunch topping later. Step 2: To create the filling, warm a tablespoon of sunflower oil in a medium non-stick frying pan over medium heat. Gently sauté the shallots for around 10 minutes, stirring occasionally, until they become translucent and begin turning sweetly golden. This slow cooking brings out their natural sweetness, essential for a balanced filling. Step 3: Add in the sauerkraut and Hispi cabbage to the pan, stirring well to combine. Cook for 5 to 10 minutes, allowing the cabbage to soften and flavors to meld. Taste the mixture and adjust the seasoning—add a pinch of salt if it tastes flat or a little sugar if it's too sharp or stringent from the sauerkraut. Once cooked, transfer the filling to a bowl and let it cool completely; this helps the filling firm up for easier handling. Step 4: For the dough, whisk together the egg and half a tablespoon of vegetable oil with 125ml of water in a mixing bowl. Gradually add 350g of plain flour, mixing with your hands until the dough begins to form. Turn the dough onto a floured surface and knead thoroughly until it becomes smooth, firm, and elastic without sticking to your hands—this usually takes about 10 minutes. Wrap the dough tightly in cling film and refrigerate for at least 30 minutes or overnight to relax the gluten. Step 5: Generously flour your work surface again and roll out the rested dough into a circle about 40cm in diameter, aiming for a thickness similar to a £1 coin to ensure tender pierogi that cook evenly. Step 6: Using a 9cm cookie cutter, cut out discs from the rolled dough—expect around 25 pieces. Keep any scraps; these can be boiled alongside the pierogi later to avoid waste. Step 7: Place a teaspoon of the cooled filling into the center of each disc. Fold the dough over to form a half-moon shape and carefully pinch the edges together to seal tightly, preventing any filling from escaping during cooking. Lay the filled pierogi on a floured tray, making sure they don’t touch to avoid sticking. Step 8: Bring a large saucepan of salted water to a rolling boil. Gently lower the pierogi (and dough scraps) into the water. Boil for about 2 minutes or until the pierogi float to the surface, signaling they are cooked through. Use a slotted spoon to remove them and drain well. Step 9: Serve the hot pierogi with a generous knob of butter melted over the top and a side of cool, tangy sour cream. Finally, sprinkle the crispy shallots over everything for an irresistible crunch and burst of flavor that completes this comforting, traditional dish.
