2 lb potatoes, boiled with skin on, then peeled
1-1/2 lb boneless pork
1/4 lb pork fatback, cubed
1 medium onion, minced
1 clove garlic, pressed
1/2 French baguette, crusts removed
2 cups milk
2 cups sour cream
3 tbsp minced dill
1 tbsp shredded hot horseradish
1 egg, lightly beaten
1/2 cup all-purpose flour
2 bay leaves
1/2 tbsp black peppercorns
salt and pepper to taste
vegetable oilmeasures conversion [+]
Add pork to approximately 3 cups of boiling water. Reduce heat, add a pinch of salt and cook, uncovered, for 25 minutes. Skim off scum, add bay leaves and peppercorns, cover, and let simmer over very low heat for 1 hour 30 minutes. Remove from the broth and cool. Strain the broth and set aside. (Can be done a day ahead.)
Add cold water to fatback cubes just to cover and let stand 30 minutes. Drain, pat dry and process or grind together with boiled pork. Saute onions and garlic in vegetable oil until golden-brown, about 15 minutes. Add to ground meat. Season with salt and pepper.
Cube the bread coarsely, and soak in milk for 15 minutes. Squeeze well and process with potatoes and egg to make a paste. Gradually mix in flour until the dough is firm, but does not crumble.
Break off sections from the dough, about 1 tablespoonful at a time, fold a small amount of boiled meat into the center, and roll to make a ball about 1-1/2 inches in diameter. Arrange the shaped zrazy in a lightly oiled pan, cover, and refrigerate at least 30 minutes.
Bring the pork broth to a simmer and reduce to approximately 1 cup. Whisk in sour cream, season with salt and generously with pepper, and stir in horseradish and dill.
Place the zrazy in a casserole, pour the sauce over them, and simmer, covered, for 30 minutes.
RediscaRecipe category: Vegetable-Dishes > Potato
, Breads-and-Pastry > Dumplings