Sauerkraut Pierogi

3.65 (6)
⏱ 75 mins 🌶 eastern european ✅ A challenge 🏷 Side dish

These classic Eastern European dumplings feature a savoury filling of sauerkraut and sweetheart cabbage, enhanced by crispy fried shallots. The process involves preparing a firm, elastic dough that rests before being rolled, filled, and shaped into half-moons. After a brief boil, the pierogi are served with melted butter, soured cream, and the crunchy shallot topping. Perfect for lunch or as a starter, they offer a delightful mix of textures and tangy flavours.

Sauerkraut Pierogi

Ingredients

  • 1 tbsp sunflower oil
  • 2 shallots finely chopped
  • 150g sauerkraut finely chopped
  • 150g hispi (sweetheart) cabbage shredded
  • 1 large egg lightly beaten
  • 1/2 tbsp vegetable oil
  • 350g plain flour plus extra for dusting
  • vegetable oil for frying
  • 2 shallots finely sliced
  • plain flour for dusting
  • 45g butter
  • 60ml soured cream

Method

  1. Prepare the crispy shallots first. Warm the oil in a pan to 180C (a bread cube will brown in 15 secs). Coat the sliced shallots lightly in flour and fry for 1 min until crisp and golden. Transfer to kitchen paper to drain. These can be stored in an airtight container for up to two days.
  2. For the filling, warm the oil in a non-stick pan and cook the chopped shallots for 10 mins until they begin to colour.
  3. Stir in the sauerkraut and shredded cabbage, cooking for 5-10 mins until the cabbage is tender. Check the seasoning, adding salt or a pinch of sugar if needed. Spoon into a bowl and allow to cool fully.
  4. To prepare the dough, combine the egg and oil with 125ml water, then work in the flour gradually using your hands. Knead on a floured surface until the dough no longer sticks, achieving a firm and elastic texture. Wrap in cling film and chill for at least 30 mins, or leave overnight.
  5. Liberally flour your worktop. Roll the dough out to a 40cm circle, or until it is the thickness of a £1 coin.
  6. Use a 9cm cutter to stamp out discs from the dough, aiming for roughly 25. Keep the trimmings to boil alongside the pierogi later, reducing waste.
  7. Have a floured tray prepared. Place 1 tsp of the cooled filling in the middle of each disc. Fold the dough over the filling in your hand, sealing the edges to form a half-moon. Arrange on the tray without letting them touch.
  8. Heat a large pan of salted water until boiling. Gently add the pierogi and cook for 2 mins, or until they rise to the surface.
  9. Drain the cooked pierogi and plate them with a pat of butter and a dollop of soured cream. Scatter the prepared crispy shallots over the top to finish.

Nutrition (per serving)

Calories403 kcal
Fat7 g
Saturates1 g
Carbs70 g
Sugars3 g
Fibre6 g
Protein12 g
Sodium240 mg

Recipe details

Skill levelA challenge
CategorySide dish
Cuisineeastern european
DietVegetarian