Sauerkraut pierogii
Authentic Ukrainian Sauerkraut pierogii — a delicious vegetarian dish with 12 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
1
Cook Time (min)
4
servings
330
Calories/serving
Expert
Difficulty
Ingredients
- 1 tablespoon Sunflower Oil
- 2 chopped Shallots
- 150 g Sauerkraut
- 150 g Hispi (sweetheart) Cabbage
- 1 beaten Egg
- 1 tbs Vegetable Oil
- 350 g Plain Flour
- For frying Vegetable Oil
- 2 sliced Shallots
- Dusting Plain Flour
- 45 g Butter
- 60 ml Sour Cream
Instructions
9 steps · ~73 minutes total
Step 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.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 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.
8 minutesTest the oil temperature with a small piece of food — it should sizzle immediately.Step 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.
10 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 4
To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or overnight.
10 minutesThe dough is ready when it springs back slightly when poked.Step 5
Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin.
5 minutesThe dough is ready when it springs back slightly when poked.Step 6
Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.
10 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 7
Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.
10 minutesStep 8
Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 9
Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.
2 minutesSave some of the cooking liquid — it can be used to adjust sauce consistency.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 5 days in an airtight container
Freezer
Up to 3 months — thaw overnight in fridge
Bring to room temperature before serving for best flavor and texture.
What to Serve With
Complete your german meal with these perfect pairings:
About This Dish
Sauerkraut pierogii is a beloved dish from German cuisine, originating in Germany. With a total preparation time of about 21 minutes, it's a quick and easy option for any day of the week.
German cuisine offers a rich tapestry of flavors and cooking traditions that reflect the culture and history of the region. This dish is a wonderful example of its distinctive culinary heritage.
This recipe is rated expert difficulty and uses 12 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For authentic sauerkraut pierogii, use fermented sauerkraut that is tangy and crunchy. Look for jars labeled as 'raw' or 'unpasteurized' for the best flavor.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
