Polish-Style Cabbage Pies

Delicate pastry pockets with a fragrant filling of sauerkraut and fresh cabbage, topped with crispy fried onion strings and sour cream. A classic Polish dish that warms you on any occasion.

Ingredients

• 1 tbsp Vegetable oil
• 2 pcs Shallot
• 30 g Wheat flour
• 150 g Sauerkraut
• 150 g Fresh cabbage (early variety or any young cabbage)
• 0.5 tbsp Vegetable oil
• 2 pcs Shallot
• 1 to taste Salt
• 1 to taste Sugar
• 1 pcs Egg
• 0.5 tbsp Vegetable oil
• 350 g Wheat flour
• 125 ml Water
• 45 g Butter
• 60 ml Sour cream

Instructions

1. For the crispy onions, heat vegetable oil in a pot to 180°C (you can check this by dropping a bread cube in—it should turn golden in 15 seconds). Slice the shallot into thin slices, coat with flour, and carefully lower into the hot oil. Fry for 1 minute until light golden and crispy. Remove with a slotted spoon and place on paper towels. Store in an airtight container for up to two days.
2. Prepare the filling. Heat vegetable oil in a skillet, add finely chopped shallot, and fry over medium heat for 10 minutes until it begins to turn golden.
3. Add the sauerkraut and sliced fresh cabbage to the shallot. Cook for 5–10 minutes until the cabbage softens. Taste and adjust seasoning: add salt if needed, or a pinch of sugar if the cabbage seems too sour. Transfer the filling to a bowl and let it cool completely.
4. Prepare the dough. Whisk the egg with vegetable oil and 125 ml of water, then gradually add flour, mixing well with your hands. Knead on a floured surface until the dough is no longer sticky. You should have an elastic, springy dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes, or overnight.
5. Generously dust your work surface with flour. Roll out the dough into a circle about the thickness of a coin (approximately 40 cm in diameter).
6. Cut 9 cm diameter discs from the dough using a cookie cutter—you should get about 25 circles. Don't discard the scraps: they can be boiled along with the pies.
7. Prepare a baking sheet dusted with flour. Place 1 teaspoon of filling in the center of each disc. Fold the disc in half, pinching the edges firmly to form a half-moon shape. Arrange the pies on the baking sheet so they don't touch each other.
8. Bring salted water to a boil in a large pot. Carefully lower the pies into the boiling water and cook for 2 minutes or until they float to the surface.
9. Drain the pies, transfer to a plate, add a piece of butter, and generously drizzle with sour cream. Top with the crispy fried onion strings and serve hot.