Instructions
Step 1: Begin by preparing the crispy shallots, which add a wonderful crunch and a burst of flavor to the finished dish. Heat the frying oil in a saucepan to 180°C — you can test this by dropping in a small cube of bread; it should turn golden in about 15 seconds. Toss the sliced shallots lightly in flour to help them crisp up, then deep-fry them for about 1 minute or until they turn a beautiful light golden color. Once done, drain them well on kitchen paper. These crispy shallots can be made a couple of days ahead and stored in an airtight container to maintain their crunch. Step 2: Next, prepare the filling. Warm the sunflower oil in a medium non-stick frying pan over medium heat. Gently fry the chopped shallots for about 10 minutes, stirring occasionally, until they become soft and begin to turn a golden shade — this slow cooking brings out their sweetness and depth. Step 3: Add the sauerkraut and chopped Hispi cabbage to the pan with the shallots. Allow everything to cook together, stirring occasionally, for 5 to 10 minutes until the cabbage softens beautifully. Taste the mixture — if it’s slightly sharp, sprinkle a little sugar to balance, or add a pinch of salt if it needs seasoning. Once cooked, transfer the filling to a bowl and set aside to cool completely; this step is essential to prevent the filling from making the dough soggy. Step 4: To create the dough, mix the beaten egg and vegetable oil with 125ml of water in a large mixing bowl. Gradually add the plain flour, mixing thoroughly by hand, until a dough forms. Transfer the dough to a well-floured surface and knead it until it feels firm and elastic and no longer sticks to your hands — this may take several minutes and ensures a smooth, pliable dough. Wrap the dough in cling film and place it in the fridge to rest for at least 30 minutes or overnight, which helps the gluten relax and makes rolling easier. Step 5: Generously dust your work surface with flour. Roll out the rested dough to a circle approximately 40cm in diameter, aiming for a thickness about the size of a £1 coin. This thickness will provide the perfect balance between tender pastry and sturdy wrapper. Step 6: Using a 9cm cookie cutter, cut out discs from the rolled dough — you should get about 25 discs. Be sure not to discard the dough off-cuts; instead, you can boil them alongside the pierogi to avoid wasting any dough. Step 7: Prepare a tray dusted with flour to place your filled pierogi. Spoon about 1 teaspoon of the cooled filling into the center of each dough disc. Carefully fold each disc in half over the filling and press the edges together tightly, sealing to form half-moon shapes. Make sure each pierogi is sealed well to prevent filling from leaking during cooking. Lay them on the 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 drop the pierogi in, a few at a time, to avoid overcrowding. Boil for approximately 2 minutes, or until the pierogi float to the surface — a sign they are cooked through and ready to be removed. Step 9: Carefully drain the pierogi and transfer them to a serving dish. Add a generous knob of butter to melt over the warm pierogi and a dollop of sour cream to enhance their rich flavor. Finally, sprinkle the crispy shallots on top for added texture and a tasty finish. Serve immediately and enjoy your flavorful sauerkraut pierogi!
