Sauerkraut pierogi

1. Start with the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread turns golden in 15 seconds). Toss the shallots in a little flour and deep-fry for 1 minute, until light golden and crisp, then drain on kitchen paper. You can make these up to two days ahead and keep them in an airtight container.
2. For the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 minutes until they begin to turn golden.
3. Add the sauerkraut and cabbage and cook for 5 to 10 minutes until the cabbage softens. Taste, then add a little salt if it needs it or a pinch of sugar if it is too sharp. Scrape into a bowl and leave to cool completely.
4. For the dough, mix the eggs and oil with 125ml water, then work in the flour with your hands. Knead on a well-floured surface until the dough stops sticking and feels firm and elastic. Wrap in cling film and rest in the fridge for at least 30 minutes, or overnight.
5. Flour your surface generously and roll the dough into a 40cm circle, about as thick as a £1 coin.
6. Cut out roughly 25 discs with a 9cm cutter, saving the off-cuts to boil alongside the pierogi.
7. Have a well-floured tray ready. Put 1 tsp of filling in the centre of each disc, fold in half around it, and seal into half-moons. Set them on the tray, not touching.
8. Bring a large pan of salted water to the boil and lower in the pierogi carefully. Boil for 2 minutes, until they float.
9. Drain and serve with a knob of butter, some soured cream and a scatter of the crispy shallots.

Tips from the ZestyPlate Kitchen

• Cook the filling until properly soft, then let it cool right down before you start shaping. Warm filling makes the dough hard to handle.
• Keep a cloth over the dough as you work so it does not dry out and crack.
• Press the edges together firmly and squeeze out any trapped air, or they may split in the water.
• Lift them out the moment they float, which takes only a couple of minutes.