- 1 kg of pork shoulder
- 1 large onion
- few dried porcini mushrooms
- bay leaf
- some peppercorns
- 4 cups of white all purpose flour
- around 1 cup of hot water
- salt and pepper
- Put your meat in a large pot. Add half of your onion, tsp of salt, bay leaf, dried mushrooms, peppercorns and cover with water. Cook for around an hour. Let it cool.
- Grind your cooked meat, onion and mushrooms in a grinder or a food processor.
- Chop the other half of the onion and caramelize on a little bit of oil.
- Transfer your ground meat in to a mixing bowl and add caramelized onion. Season with salt and pepper and mix very well until everything is incorporated. I like to use my hands for that.
- When you are done mixing, cover with a plastic wrap and set aside.
- In to your food processor add your flour and salt. Pulse few times and then start adding your water very slowly, watching the flour. When you see ball of dough in your food processor you don’t need any more water. Let the food processor process the dough for another minute.
- Put a large pot full of water to boil, add one tsp of salt.
- Flour your surface slightly and transfer your dough from your food processor. Knead it few times. It should get elastic and not sticky very quickly.
- Divide the dough in two parts, one put aside in a zip lock bag. Roll the remaining dough with your rolling pin flipping from side to side to prevent sticking to your working surface. Add some more flour if you have to. Keep rolling until you get 1 to 2 mm thick dough.
- Lightly flour large plate.
- With a glass or large cookie cutter cut circles and take the remaining dough to add it to your zip lock bag to roll it out after you are done with your first batch.
- Pick up your circle of dough and flip it over so you place the stuffing on the side which was touching your working surface (they will close better this way). Stretch it a bit and then place in the centre about 1/2 to 1 tbs of stuffing (depends how big your glass/circle is). With your fingers stretch the dough around the stuffing to seal your pierogi (watching the video will help you understand – link at the bottom). Put your pierogies on the floured plate.
- When you done with all your circles, put your pierogi into the boiling water. Stir gently with a wooden spoon so they don’t stick to the bottom. Do not overcrowd your pot.
- When the pierogies come to the surface boil them for one more minute.
- Spray your plate with some non stick spray and put your drained pierogi on it. Spray the pierogi on top as well. You can use butter if you prefer.
- You can serve your pierogies straight from the water with some sour cream and salt and pepper or with some caramelized onion or with some crispy bacon. You can also fry them on a little bit of oil.
- They freeze perfectly.