Pierogi

Summary

Ingredients

For the dough:

• 2 egg (s)
• 100 ml milk
• 50 ml oil
• 2 teaspoons salt
• 400 g flour

For the filling:

• 400 g minced beef
• 1 onion (s)
• 2 cloves garlic)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pinch caraway seeds
• 1 pinch (s) allspice
• 2 egg (s)

For the set:

• 200 g sour cream to taste
• 3 onion (s)
• oil

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Instructions

1. To make the pasta dough, put the eggs, salt, oil and milk in a mixing bowl, whisk with the dough hook of the food processor on the low setting and slowly add the flour. If the dough is still too thin, carefully add a little more flour. If it is too firm, add a tablespoon of cold water.
2. Take the dough out of the bowl, knead it well with a little flour and shape it into a soft but smooth ball of dough. Put the ball of dough back into the bowl, cover with plastic wrap and a kitchen towel and let it rest for 1, 5 - 2 hours at room temperature. Then chill in the refrigerator for ½ - ¾ hour.
3. For the filling, mix the minced meat well in a bowl with the finely chopped onions, crushed garlic, eggs and spices. The filling should be heavily seasoned, as the pasta dough has a fairly neutral taste. Fry well in 2 tablespoons of oil in a coated pan, constantly dividing the meat with the spatula so that it becomes finely crumbly. Set aside, season again to taste.
4. Roll out the dough about 3 mm thick on a work surface strewn with flour. Use a cookie cutter or a drinking glass to cut out circles of about 7 - 8 cm in diameter. Put a teaspoon of the filling on one half of the circle. Fold the other side over and press the edges firmly with your hands, forming crescent-shaped dumplings.
5. Keep doing this until you have used up the batter and filling.
6. In a saucepan with boiling salted water in several portions at not too high a heat, always place 7-10 pierogi in the boiling water and finish cooking in about 8 minutes, gently simmering.
7. Fish out with a slotted spoon and keep warm until all the dumplings are ready.
8. Skim off some pasta water and set aside.
9. Heat the oil in a large non-stick pan and fry the onions, cut into thin rings, until golden brown, season with salt and deglaze with a little warm pasta water. Pour over the warm dumplings and bring to the table immediately.
10. A green salad goes well with it.
11. In addition, you can drizzle mixed sour cream, which is seasoned with salt and garlic, over the dumplings.
12. Tip: The pierogi also taste very good filled with mixed minced meat.
13. So that all dumplings can be served really hot, you can help yourself with the following trick: One after the other, place the finished pockets on a large plate and cover with aluminum foil. Just before serving, remove the aluminum foil and briefly heat everything again in the microwave, then pour the onion rings over it and serve.

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