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Leek and saurkraut pierogi
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Prep Time:
70 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Cozy up with homemade vegetarian pierogi, a comforting winter dish perfect for family gatherings. Enjoy with a dollop of sour cream.
Ingredients:
  • 375g plain flour
  • 2.40 gm salt
  • 1 egg, lightly whisked
  • 60g sour cream
  • 125ml water
  • 80g butter
  • Sour cream, to serve
  • Chopped crispy bacon, to serve
  • 50g butter
  • 1 leek, halved lengthways, thinly sliced,
  • 250g sauerkraut, rinsed, drained, coarsely chopped
  • 20.00 gm caster sugar
  • 20.00 ml cider vinegar
Instructions:
  • In a large bowl, mix the flour and salt, then create a well in the center. Add the egg, sour cream, and warm water. Stir with a round-bladed knife until combined. Transfer onto a clean work surface and knead until almost smooth. Place the dough in a bowl, cover it with plastic wrap, and let it rest for 30 minutes.
  • In a medium frying pan over medium-high heat, melt the butter until foaming. Sauté the leek for 5 minutes until soft. Stir in garlic and cook for 1 minute. Add sauerkraut, sugar, and vinegar, then cook for 2-3 minutes until sugar dissolves and vinegar evaporates. Remove from heat, season with salt and pepper to taste.
  • Cover an oven tray with baking paper. Separate the dough into 4 parts. Roll out one part on a lightly floured surface to a 1.5mm thickness using a rolling pin. Cut out discs using a 5.5cm fluted pastry cutter.
  • With a water-dipped pastry brush, gently moisten the edge of a dough disc. Spoon 1 teaspoon of leek mixture in the center, fold over the edges to seal, and transfer to a baking tray. Repeat for the rest of the dough and leek mixture.
  • 1. Boil a large saucepan of salted water. Once boiling, cook half of the pierogi for 3-4 minutes until they float to the surface. Transfer to a heatproof bowl using a slotted spoon. Repeat with the rest of the pierogi.
  • In a large frying pan over high heat, melt the butter until it turns a nutty brown color. Add the pierogi and cook for 2-3 minutes, tossing occasionally, until they are light golden and coated in the butter mixture. Transfer to a serving platter and serve hot with sour cream and bacon.

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