Step 2

Make the filling: heat 1 tbsp sunflower oil in a non-stick frying pan and gently fry the chopped shallots for 10 minutes until starting to turn golden.

Step 3

Add the sauerkraut and cabbage and cook for 5–10 minutes until the cabbage has softened. Taste — add a little salt if under-seasoned, or a pinch of sugar if too sharp. Tip into a bowl and leave to cool completely.

Step 4

Make the dough: mix the egg and oil with 125 ml water. Gradually add the flour, mixing with your hands until combined. Knead on a well-floured surface until firm and elastic and no longer sticky. Wrap in cling film and rest in the fridge for at least 30 minutes or overnight.

Step 5

Generously flour your work surface. Roll the dough out to a 40 cm circle, as thin as a £1 coin.

Step 6

Using a 9 cm cookie cutter, cut out about 25 discs. Keep the off-cuts to boil alongside the pierogi.

Step 7

Place 1 tsp of filling in the centre of each disc. Fold in half and seal the edges firmly to form half-moon shapes. Arrange on a floured tray, not touching each other.

Step 8

Bring a large pan of salted water to the boil. Lower in the pierogi and boil for 2 minutes or until they float to the top.

Step 9

Drain and serve immediately with a knob of butter and soured cream, scattered with the crispy shallots.