Sauerkraut pierogii

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 start 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 egg 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

• Let the cooked filling cool fully before you shape anything. Warm filling is fiddly to work with.
• Roll the dough evenly and on the thinner side so the dumplings stay tender once boiled.
• Press the edges together firmly to lock in the filling.
• Keep the water at a gentle boil and scoop them out as soon as they rise to the top.