Pierogi with Sauerkraut

Name: Pierogi with Sauerkraut
Prep time: 50 min
Cook time: 25 min
Total time: 1 h 15 min
Yield: 25
Cuisine: Ukrainian
Ingredients: 1 tbsp Sunflower oil; 2 pcs Shallot; 30 g Wheat flour; 1 tbsp Sunflower oil; 2 pcs Shallot; 150 g Sauerkraut; 150 g Young cabbage (head cabbage); 1 pcs Egg; 0.5 tbsp Sunflower oil; 350 g Wheat flour; 125 ml Water; 45 g Butter; 60 ml Sour cream; to taste Salt; to taste Sugar

Ukrainian pierogi with a delicate filling of sauerkraut and fresh cabbage, served with sour cream and crispy fried onions. A classic dish that will warm you on any day.

Ingredients

1 tbsp Sunflower oil
2 pcs Shallot
30 g Wheat flour
1 tbsp Sunflower oil
2 pcs Shallot
150 g Sauerkraut
150 g Young cabbage (head cabbage)
1 pcs Egg
0.5 tbsp Sunflower oil
350 g Wheat flour
125 ml Water
45 g Butter
60 ml Sour cream
to taste Salt
to taste Sugar

Instructions

Prepare the crispy fried onions. Heat the oil in a pot to 180°C (a cube of bread should turn golden in 15 seconds). Coat the sliced shallot in flour and deep-fry for 1 minute until golden and crispy. Transfer to a paper towel. Can be prepared 2 days ahead and stored in an airtight container.
Prepare the filling. Heat the oil in a medium skillet and slowly cook the shallot for about 10 minutes until lightly golden.
Add the sauerkraut and young cabbage, cook for 5–10 minutes until the cabbage softens. Taste and, if needed, add a little salt or sugar if the flavor is too sour. Transfer to a bowl and let cool completely.
Make the dough. Mix the egg, oil, and 125 ml of water, then gradually add the flour, stirring well with your hands. Knead on a well-floured surface until the dough no longer sticks to your hands. It should be firm and elastic. Wrap in plastic wrap and refrigerate for at least 30 minutes, preferably overnight.
Generously flour your work surface. Roll out the dough into a circle approximately 40 cm in diameter or about the thickness of a pound coin.
Cut discs from the dough with a 9 cm diameter cutter—you should get about 25 pierogi. Don't discard the scraps—they can be added to the pot with the pierogi when cooking to minimize waste.
Prepare a tray by generously dusting it with flour. Place 1 teaspoon of filling in the center of each disc. Fold the dough in half around the filling and pinch the edges firmly to seal, creating half-moons. Arrange on the floured tray, making sure they don't touch each other.
Bring a large pot of salted water to a boil and carefully drop in the pierogi. Cook for 2 minutes until they float to the surface.
Drain the pierogi in a colander and serve with a piece of butter and sour cream. Top with crispy fried onions.