Pierogies and Kielbasa

Set a pot of water boiling for the pierogi. Once the water boils, add the frozen pierogi and boil them until they float to the surface, drain in a colander. Set the oven to broiler/grill mode.

Meanwhile mix the flour with the salt in a large plate. Slice the shallot thinly, use a mandolin if available. Mix the shallot slices with the flour and set aside.

Add the vegetable oil to a frying pan, it should be at least an inch deep and turn the heat on medium. Heat the oil until it sizzles if you sprinkle a pinch of flour in. Shake the excess flour off the shallots and add them to the hot oil, spread evenly over the bottom of the pan. Fry until lightly golden, which should take about 3-5 minutes depending on how hot the oil is. Remove with a slotted spoon or a spatula as soon as you see the shallots starting to colour and place on a paper towel lined plate. Set aside till later.

Line a rimmed cookie sheet with parchment paper and add the pierogi, drizzle with the olive or sunflower oil and toss gently to coat. They should be evenly coated with oil. Then add the sliced kielbasa sausage to the pan. Broil on a baking sheet set on the top rack of the oven for 5 minutes, then flip and broil for 2 minutes on the other side.

Serve pierogi and kielbasa topped with crispy shallots and a dollop of sour cream or creme fraiche (smetana).