Filling (recipe is for more than you need):
pork shoulder meat, approx 3 kg
salt & pepper
juniper berries (optional)
1 large onion
butter, about 1 tbsp
1 c. almond flour
1 c. milk, cream or broth
To start, remove the skin from the pork shoulder and reserve for another use or discard. Season meat with salt and pepper. Place meat (usually comes bone-in) in pot that will completely cover it. add enough water to cover 1-2 inches in the pot without fully covering the meat, toss in a few bay leaves and 5-6 juniper berries if using. Bring to boil then lower temp to low and leave it to cook a few hours or until the meat readily falls from the bone. Remove the meat from the liquid and let it cool.
Grind the meat in a meat grinder (I imagine a food processor would work too, you want to make an almost paste) or chop very finely.
Finely chop the onion, caramelize it in some butter on low heat. Add to the ground cooked pork. Add almond flour and milk/cream/broth. Mix everything. Season with salt and pepper to taste. Since this isn’t an exact recipe, if you want more of an ingredient, by all means, add it in. The final version should be halfway between crumbly and clumpy, and should taste good to you as is.
Dough is a version of fat head, as follows:
2 c. almond flour
2 c. shredded mozzarella
1/4 c. butter
1 large egg
Place mozza and butter in bowl, microwave for 1 minute, remove and stir. Microwave for another minute. Let cool for 2 minutes.
Mix in egg, try to stir till combined (fail and briefly despair..). Add almond flour and knead until pretty much incorporated. The mozza will look like it doesn’t want to, but just keep on kneading. It will get there.
Cut the dough into 12 portions (24 for smaller pierogi, which I will do next time). Roll the dough (keep it fairly warm to ease handling.. should be fairly warm to the touch. You’ll notice how much easier it is to roll out warm) into circles, stuff with however much stuffing you think you can into it, and pinch the ends closed.
Fry the pierogi in butter and eat with favorite topping.