Sauerkraut pierogii

Instructions

1- step 1 First, make the crispy shallots.

2- Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs).

3- Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy.

4- Drain on kitchen paper.

5- Can be made up to two days before and kept in an airtight container.

6- step 2 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.

7- step 3 Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened.

8- Taste and add a little salt if under-seasoned, or sugar if stringent.

9- Scrape into a bowl and leave to cool completely.

10- step 4 To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands.

11- Knead it on a well-floured surface until the dough stops sticking to your hands.

12- You should end up with firm, elastic dough.

13- Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.

14- step 5 Flour your work surface generously.

15- Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.

16- step 6 Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs.

17- Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.

18- step 7 Have a well-floured tray ready.

19- Put 1 tsp of the filling into the centre of each disc.

20- In your hand, fold in half around the filling and seal to create half-moon shapes.

21- Put them on the floured tray, making sure they don’t touch each other.

22- step 8 Bring a large saucepan of salted water to the boil and carefully lower the pierogi in.

23- Boil them for 2 mins or until they float to the top.

24- step 9 Drain and serve with a knob of butter and some soured cream.

25- Finish by sprinkling the crispy shallots on top to serve.