Sauerkraut Pierogi

Steps

1. Start by preparing the crispy shallots. Heat sunflower oil in a saucepan to 180°C (a cube of bread should turn golden in about 15 seconds). Toss 2 chopped shallots in a bit of flour and deep-fry for 1 minute or until they are light golden and crispy. Drain on kitchen paper. You can make this ahead of time and keep in an airtight container for up to two days.
2. For the filling, heat 1/2 tablespoon of vegetable oil in a medium non-stick frying pan and gently fry 2 sliced shallots for 10 minutes until they begin to turn golden.
3. Stir in 150g of sauerkraut and 150g of hispi cabbage, cooking for 5-10 minutes until the cabbage softens. Adjust the seasoning with a bit of salt if needed or add some sugar if the mixture is too tart. Transfer the filling to a bowl and let it cool completely.
4. To make the dough, combine 1 beaten egg and 1/2 tablespoon of vegetable oil with 125ml of water. Gradually add in 350g of plain flour, mixing well with your hands. Knead on a floured surface until the dough is firm and elastic, then wrap it in cling film and refrigerate for at least 30 minutes or overnight.
5. Generously flour your work surface and roll the dough into a circle about 40cm in diameter or until it's the thickness of a £1 coin.
6. Use a 9cm cookie cutter to cut out circles from the dough, yielding about 25 discs. Don't discard the scraps; you can cook them with the pierogi to minimize waste.
7. Prepare a well-floured tray. Place 1 teaspoon of filling in the center of each disc. Fold the dough over to create half-moon shapes and seal them well. Arrange them on the floured tray without letting them touch.
8. Bring a large pot of salted water to a boil and carefully add the pierogi. Cook for 2 minutes or until they float to the surface.
9. Drain the pierogi and serve them topped with 45g of butter and 60ml of sour cream. Finish with a sprinkle of the crispy shallots for garnish.