Polydish city guide
Best Sauerkraut pierogii in Toronto
What the real thing tastes like
Real ingredients (via TheMealDB): 1 tablespoon Sunflower Oil, 2 chopped Shallots, 150g Sauerkraut, 150g Hispi (sweetheart) Cabbage, 1 beaten Egg, 1/2 tbs Vegetable Oil, 350g Plain Flour, For frying Vegetable Oil, 2 sliced Shallots, Dusting Plain Flour, 45g Butter, 60 ml Sour Cream
0 voices, one story
step 1 First, make the crispy shallots. Heat the oil in a saucepan to 180C (a cube of bread will turn golden in 15 secs). Toss the shallots in a little flour and deep-fry for 1 min or until light golden and crispy. Drain on kitchen paper. Can be made up to two days before and kept in an airtight container. step 2 To make the filling, heat the oil in a medium non-stick frying pan and gently fry the shallots for 10 mins until starting to turn golden. step 3 Add the sauerkraut and cabbage, and cook for 5-10 mins until the cabbage has softened. Taste and add a little salt if under-seasoned, or sugar if stringent. Scrape into a bowl and leave to cool completely. step 4 To make the dough, mix the eggs and oil with 125ml water, then gradually add in the flour, mixing well with your hands. Knead it on a well-floured surface until the dough stops sticking to your hands. You should end up with firm, elastic dough. Wrap it in cling film and rest in the fridge for at least 30 mins, or
Order it here when it has
Walk away when you see
Restaurant-level rankings for Toronto land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —
Sauerkraut pierogii on Polydish →