We slice the pork nut into four pieces and cut a pocket in each one, with the help of a sharp knife.
We clean the onion and finely chop it
Finely chop the green dill and parsley.
We cut the cheese into small cubes or we grate it if we use telemea.
In a bowl mix all these ingredients, along with a tablespoon of sour cream and season.
Put 1/4 of this composition in each pocket and close them with a toothpick. Sprinkle salt and pepper on the wallets and then fry them.
Melt the butter in a pan, then on the right heat fry the four wallets, on both sides, until well browned.
Add the wine and a little water, if necessary, cover and let the wallets penetrate the wine.
After 30-40 minutes, add the remaining cream and capers to the remaining sauce and let it boil for a few more minutes.
We serve the wallets with baked potatoes and lettuce.