Summary

Ingredients

For the dough:

• 350 g flour
• 1 egg (s)
• 0.25 liter ¼ water with a splash vinegar and oil)

For the filling:

• 500 g minced meat, mixed
• 500 g mushrooms
• 1 onion (s)
• salt and pepper
• 2 tablespoon vegetable broth, grained
• Parsley, possibly other herbs as desired
• Oil for frying
• Flour for the work surface
• Clarified butter for frying

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Instructions

1. Chop and fry the onion, add the minced meat and continue frying. Just before the minced meat is done, add the finely chopped mushrooms and finish cooking. Season with salt, vegetable stock and pepper and turn through the meat grinder (the dumplings are then much easier to fill). Refine the filling with parsley. The filling should be seasoned a little more strongly, it may also taste a little too salty, as the pierogi lose a little bit of spice later during cooking.
2. Mix and knead the ingredients for the dough until a smooth, pliable dough is formed. Roll this out on a floured surface 3 mm thick. Cut out circles with a glass, put approx. 1 tablespoon filling in the middle and fold up. Press the edges together to form a clamshell with your thumb or a fork.
3. Bring the water with a little salt to a boil in a large saucepan and cook the dumplings over medium heat. Do not put too many in the water at once (about 5 each). When the pierogi swim up they are ready (after approx. 5 minutes).
4. The cooked pierogi are very sticky, you have to be careful that the individual pockets do not stick together and tear (do not lay on top of each other).
5. Then they are fried in clarified butter until they are crispy golden brown.