Meat pierogies, served with sour cream, kapusta and onion relish.

Olga Łozińska and me! 
During a big cycling trip I did in East Europe, I got a lot of inspiration for Eastern European food. I met so many nice people that also cooked for me and tough me how to cook some really good food! In Poland I met Olga, I arrived at her place so dirty, cold and wet. And I will never forget how nice she was with me. I had the opportunity to eat a delicious Pierogi made by her mom!  Now all the time I eat or made Pierogi I remember of Olga. Good memories!! :)















Ingredients for the filling:


1kg of pork shoulder
1 large white onion
1 large potato
Few dried porcini mushrooms
1 bayleaf
10 whole pepper corns
Few drops of Przyprawa (Polish) or Wurze (German)... Maggi seasoning in English...
Salt & Pepper

In a big pan, cook all the ingredients together until the meat is tender and cooked. It will be about one hour.
Take the meat out of the pan and using a food processor make a paste with all the ingredients, but not the potato. The potato needs to be squished with a fork. Mix all the ingredients and add the Przyprawa and a little bit of the stock if the filling is to dry.


For the dough:

4 cups of flour
Salt
Warm water

Mix all the ingredients until smooth and not sticky. With a rolling pin open the dough and cut in circles (you can use a beer glass to cut).  Make the pierogis and place them on a parchment paper so they will not stick on the table.
Cook the pierogis for about 10 minutes or until they float. Fry in butter or pork lard.


For the Kapusta:

2 cups sour kraut
1 tbsp pork lard
1 clove garlic
2 drops of Przyprawa
1/2 white onion chopped
Bacon thin sliced

Fry the bacon, onions and garlic on the lard. Add the sour kraut and the drops of Przyprawa. Add salt and pepper.
Call now at 3884455823 or email at lucas@cookingwithlucas.com for any information!