Sauerkraut Pierogi

Method

1. 01

   Mix 2 1/2 cups flour with the egg, warm water, 1 tbsp vegetable oil and salt. Knead for 5 minutes until smooth, adding a little water if dry. Cover and rest for 30 minutes.

2. 02

   Heat 1 tbsp oil in a skillet over medium-low heat. Cook the minced shallots for 8 minutes until soft. Add sauerkraut and cabbage and cook for 10 minutes until tender and dry; spread on a plate to cool.

3. 03

   Roll the dough to 1/8 inch on a surface dusted with the remaining flour. Cut 3-inch circles, rerolling scraps to make about 28. Add 1 rounded tsp filling to each, fold into a half-moon and pinch firmly closed.

4. 04

   Heat the remaining oil in the skillet over medium heat. Fry the sliced shallots for 8 minutes until golden and crisp, then transfer to a plate.

5. 05

   Boil the pierogi in two batches in a large pot of gently boiling salted water for 5 minutes per batch, until floating and tender with no raw dough at the seam. Lift out with a slotted spoon.

6. 06

   Melt butter in the warm skillet off the heat and turn the drained pierogi in it. Serve with sour cream and the fried shallots.