Directions
Prepare the Dough:
In a large bowl, combine flour and salt.
Add the egg, water, and milk, mixing until a soft dough forms.
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Make the Filling:
Heat oil or butter in a skillet over medium heat. Add the onion and garlic, sautéing until translucent.
Add the ground meat, cooking until browned and fully cooked. Season with salt, pepper, and paprika. Let the filling cool.
Assemble the Pierogi:
Roll out the dough on a floured surface to about 1/8-inch (3 mm) thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.
Place a teaspoon of filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges by pinching or crimping with a fork.
Cook the Pierogi:
Bring a large pot of salted water to a boil.
Drop the pierogi in batches, cooking for 3–4 minutes or until they float to the top.
For added flavor, pan-fry the boiled pierogi in butter until golden brown.
Serving and Storage Tips
Serve pierogi hot with sour cream, fresh herbs, and your choice of toppings.
Store cooked pierogi in an airtight container in the refrigerator for up to 3 days.
To freeze, place uncooked pierogi on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag, and they’ll keep for up to 3 months. Boil directly from frozen when ready to enjoy.
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