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(4 ratings)

Prep: 45 mins Cook: 30 mins plus resting

A challenge

Variations on these delicious dumplings are found all over Eastern Europe. Olia's are filled with tangy sauerkraut, crunchy cabbage and crispy shallots

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal403
  • fat7g
  • saturates1g
  • carbs70g
  • sugars3g
  • fibre6g
  • protein12g
  • salt0.6g
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    For the filling

    • 1 tbsp sunflower oil
      Sunflower oil

      Sunflower oil

      Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

    • 2 shallots, finely chopped
    • 150g sauerkraut, finely chopped



      A diet staple of Germany and much of Central Europe, this is finely sliced cabbage subjected to…

    • 150g hispi (sweetheart) cabbage, shredded



      The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

    For the dough

    • 1 large egg, lightly beaten
    • ½ tbsp vegetable oil
    • 350g plain flour, plus extra for dusting

    For the crispy shallots

    • vegetable oil, for frying
    • 2 shallots, finely sliced
    • plain flour, for dusting

    To serve

    • 45g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 60ml soured cream


    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.

    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.

    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. 

    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 overnight.

    5. Flour your work surface generously. Roll out the dough to a 40cm circle or until the dough is as thick as £1 coin. 

    6. Using a 9cm cookie cutter, cut out discs in the dough – you should end up with about 25 discs. Do not throw away the off-cuts – we throw them in with the pierogi when boiling to minimise any waste.

    7. Have a well-floured tray ready. Put 1 tsp of the filling into the centre of each disc. In your hand, fold in half around the filling and seal to create half-moon shapes. Put them on the floured tray, making sure they don’t touch each other.

    8. Bring a large saucepan of salted water to the boil and carefully lower the pierogi in. Boil them for 2 mins or until they float to the top. 

    9. Drain and serve with a knob of butter and some soured cream. Finish by sprinkling the crispy shallots on top to serve.

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    Comments, questions and tips

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    9th Mar, 2020
    I made these and they were quite successful. The filling was really nice. I made half the quantity of the cabbage filling, and then made another filling using mashed potatoes, grated cheddar, fried bacon bits and spring onions, and did half the dumplings with one filling and half with the other. Not sure it's really traditional, but it tasted good to me! For rolling out the dumplings, rather than roll our one large piece of dough and cut out individual circles, I divided the dough into 24 little bits and rolled them our individually, which I thought was better because that way you don't end up with any off-cuts. I rolled the dough a little thinner than a one pound coin, but still found it a bit tough/thick so maybe next time I would try even thinner? I thought they might come apart when boiling, but they were fine. Overall they tasted good and I would consider making them again
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