Authentic Pierogi Recipe Poland, Europe

Wash and pat the meat dry, then season it with a light sprinkle of salt, pepper, and garlic powder. Roast in an oven preheated to 350°F / 180°C until fully cooked. Remove from the oven and let cool, making sure to keep the cooking broth.

Meanwhile, finely chop the onion and sauté it in 2 tablespoons of butter until translucent.

After the meat has cooled, dice it and grind it using the plate with the finest ground on your meat grinder.

To the ground meat, add the reserved cooking broth (about 2 cups (500 ml); supplement with water or prepared broth if necessary), the sautéed onion, 4 tablespoons of melted butter, and season with salt, pepper, marjoram, and minced garlic. Stir thoroughly and adjust the seasoning with more salt if required. Set this mixture aside.

For the dough, mix whisked eggs and salt into the flour. Gradually add water, mixing until a dough forms. Knead the dough until smooth, which should take around 3 minutes.

Bring a large pot of salted water to a boil, then add a dash of oil to prevent the dumplings from gluing together.

Roll out the dough to a thickness of about ⅛" (2 mm). Using a glass, cut out dough circles.

Place about 1 ½ teaspoons of filling on each circle, adjusting the amount to your preference. Fold and press the edges with a fork to seal each dumpling. Once you've done assembling, you should have around 100 dumplings.

Gently drop the dumplings into the boiling water in batches, reduce the heat to low, and stir gently to avoid sticking. The water should simmer gently.

Once the pierogi rise to the surface, they are ready. Remove them from the water and arrange on a flat surface to cool without touching, or serve immediately with sautéed onion.