Paleo Potato-less Pierogi with Pork and Sauerkraut Filling

Ingredients

• 1 cup Cassava Flour
• 1 medium Rutabaga
• 1 large Egg
• about 450 g Ground Pork
• 1 cup Sauerkraut
• 1 small Onion
• 2 cloves Garlic
• 2 tbsp Lard
• 1 tsp Salt
• 0.5 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 1 medium rutabaga and cut it into 2.54 cm cubes. Place the rutabaga cubes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat (around 100°C / 100°C), then reduce heat to medium and boil for 20-25 minutes, or until the rutabaga is very tender and easily pierced with a fork. Drain the water completely, then mash the rutabaga thoroughly until smooth. Transfer the mashed rutabaga to a large bowl and let it cool completely for at least 30 minutes, or until it reaches room temperature, as cooling prevents the dough from becoming too sticky.
2. 2To the cooled mashed rutabaga in the large bowl, add the 1 cup of cassava flour and the 1 large egg. Mix with your hands or a sturdy spoon until a cohesive dough forms. If the dough is too sticky to handle, add 1-2 tablespoons of additional cassava flour (from the initial 1 cup), one tablespoon at a time, until it is pliable but not sticky.
3. 3Peel and finely dice the 1 small onion into 0.635 cm pieces, and peel and mince the 2 cloves of garlic. Heat 1 tbsp of lard (from the total 2 tbsp) in a 25.4 cm skillet over medium heat (around 162.8°C / 160°C). Add the diced 1 small onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced 2 cloves of garlic and sauté for another 1 minute, until fragrant.
4. 4Add the about 450 g of ground pork to the skillet with the onion and garlic. Break up the pork with a spoon and cook for 8-10 minutes over medium-high heat (around 176.7°C / 175°C), stirring frequently, until the pork is fully browned and no pink remains; the internal temperature of the pork should reach 71°C. Drain any excess fat from the skillet, then stir in the 1 cup of sauerkraut, the 0.5 tsp of pepper, and 0.5 tsp of salt (from the 1 tsp total). Cook for 2-3 minutes more, stirring to combine, then remove the skillet from the heat and let the filling cool slightly for at least 15 minutes, or until it is warm but not hot to the touch, as cooling prevents the dough from tearing.
5. 5Lightly dust a clean work surface with a small amount of cassava flour (from the initial 1 cup). Roll out the dough to about 0.3175 cm thickness using a rolling pin. Use a 5.08-7.62 cm round cookie cutter or the rim of a glass to cut circles from the dough, gathering and re-rolling scraps as needed. Place about 1 tablespoon of the cooled pork and sauerkraut filling in the center of each dough circle.
6. 6Fold each dough circle in half over the filling, creating a half-moon shape, and firmly crimp the edges together with your fingers or a fork to seal the pierogi completely, ensuring no filling leaks out. Bring a large pot of water to a rolling boil over high heat (around 100°C / 100°C), then add the remaining 0.5 tsp of salt to the water. Carefully add the pierogi to the boiling water in batches, making sure not to overcrowd the pot, and boil for 3-5 minutes, or until they float to the surface and the dough appears cooked through and slightly translucent. Remove the pierogi from the water with a slotted spoon and place them on a plate.
7. 7Heat the remaining 1 tbsp of lard (from the total 2 tbsp) in a 30.48 cm skillet over medium-high heat (around 176.7°C / 175°C). Add the boiled pierogi to the hot lard in batches and pan-fry for 2-3 minutes per side, or until golden brown and slightly crispy. Serve immediately.

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