Polish · vegetarian

Sauerkraut pierogi

Name: Sauerkraut pierogi
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 tablespoon Sunflower Oil; 2 Shallots; 150g Sauerkraut; 150g Hispi (sweetheart) Cabbage; 1 large Egg; 1/2 tbs Vegetable Oil; 350g Plain Flour; For frying Vegetable Oil; 2 Shallots; Dusting Plain Flour; 45g Butter; 60 ml Sour Cream

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Sunflower Oil1 tbsp
Shallots2
Sauerkraut150 g
Hispi (sweetheart) Cabbagesweetheart150 g
Egglarge1
Vegetable Oil½ tbsp
Plain Flour350 g
Vegetable Oil
Shallots2
Plain Flour
Butter45 g
Sour Cream60 ml

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 0 min

1
First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container.
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.
3
Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely.

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