Pierogi

Ingredients for 4 servings:

• 400 g flour
• 4 eggs
• 1 pinch of salt
• 500 g pork belly
• 400 g sauerkraut
• 400 g potatoes, boiled

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

dumplings

Knead the flour, eggs, and a pinch of salt into a smooth pasta dough. Roll it out and let it rest slightly. Cut cracklings from the belly pork and fry them. Cook the sauerkraut and potatoes (separately, of course). Squeeze the potatoes and mix them with the sauerkraut. Mix half of the cracklings into the dough. Form small dumplings from the pasta dough and fill them with the sauerkraut and crackling filling. Press the dough pieces together to seal. Cook the finished dumplings in boiling salted water. After about 20 minutes, when the dough has been cooked over low heat, remove them from the pot and place them on an earthenware dish lined with an upturned saucer. To eat, pour the remaining fat and cracklings over the pierogi and sprinkle with a little salt. Tips: If you don’t like cracklings, you can use brown butter. If you don’t want sauerkraut, make the filling with quark. Prepare everything with a little finesse; if necessary, you can even make a cabbage soup. It’s better to leave out more cracklings, because once you find the right flavor, you’ll eat endlessly. This dish is perfect for the cold season.