4 Serves
480 Mins
Heat vegetable oil in a saucepan to 180°C. Toss sliced shallots in a little flour and deep-fry for 1 minute until golden and crispy. Drain on kitchen paper.
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ItalianVitamin E
7 mg / 15 mgVitamin K
154 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
124 µg / 400 µgCalcium
198 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
253 mg / 1,250 mgPotassium
722 mg / 4,700 mgSodium
1578 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
44 µg / 55 µgFiber
6 g / 28 gSugar
7 g / 50 gSaturated Fat
20 g / 20 gCholesterol
439 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a non-stick frying pan, fry additional shallots for 10 minutes until golden. Add sauerkraut and cabbage, cooking for 5-10 minutes until softened. Season with salt or sugar to taste, then set aside to cool.
Mix eggs, oil, and water in a bowl. Gradually incorporate flour, kneading on a floured surface until the dough is firm and elastic. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a floured surface to the thickness of a coin. Use a cookie cutter to cut out 25 discs.
Place 1 teaspoon of the cooled filling into the center of each disc. Fold in half and seal the edges to form half-moon shapes.
Bring a large pot of salted water to a boil. Add the pierogi and boil for 2 minutes until they float to the surface. Drain and serve with butter and sour cream, topped with the crispy shallots.
14
g78
g30
g
