Olga Łozińska and me! |
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.