Świętokrzyskie Voivodeship
MEAT AND SAUERKRAUT POUCHES
Cook the sauerkraut until soft. Stew the pork forend. Then mince the ingredients. Cut the onion, fry and mix with the stuffing. Season with salt and pepper. Use the flour, eggs, oil and warm water to knead the dough. Roll it out and cut into squares. Place some stuffing in the middle od each square and shape them into pouches.
Ingredients:
Dough:
1 kg flour
1 egg
2 tablespoons oil
water
Stuffing:
0.5 kg sauerkraut from Sandomierz
0.5 kg pork forend (without bone)
0.1 kg of onions
Dough:
1 kg flour
1 egg
2 tablespoons oil
water
Stuffing:
0.5 kg sauerkraut from Sandomierz
0.5 kg pork forend (without bone)
0.1 kg of onions
The recipe is from:
Hotel "Pod Ciżemką"
ul. Rynek 27
27-600 Sandomierz
Poland
[email protected]
www.hotelcizemka.pl
