Meat Potato Pierogi Recipe

One of the most common foods you will find in Easter Europe, is Pierogies. The choice of fillings are insane, some that are made mostly in the summer and ones with potatoes are usually made as comfort foods in the winter time. They were a fancy treat for us growing up as kids. Now, I clearly understand why they were. My mom had a farm to take care of and five of us, kids. I don't even know when she found time to make those, but she sure did.

The fact that Eastern European Christmas is just a few days away, I wanted to share this recipe with you guys. They are a little time consuming, but so delicious.

Serving size:
12
servings
Prep
1 hr
Cooking
20 min
Ready in
1 hr 20 min
Simple
Challenging

Instructions 

Prepare ingredients for the pierogi dough.
Whisk eggs together with sour cream and milk until you get an even texture. To the liquid ingredients, add in flour and salt. You can combine all ingredients with a mixer, hands or using a spatula.
To prepare the filling, in a skillet brown the ground meat. Be sure to continue stirring it while it is cooking.
Add diced 1/2 an onion to the cooking meat, season it with salt and pepper. Cook until the onions are golden brown, remove from heat and let them cool to a room temperature. Ground cooked meat mixture.
Into the same skillet, place mashed potatoes to reheat. Stir in meat mixture and diced parsley. Stir to combine everything together.
Roll out the dough on a well-floured surface. Make circles out of the dough, using a cookie cutter or simply a floured glass cup. One by one, fill dough with a filling, turn the edge over and pinch them together using your fingers.
Flour the surface where you plan to place pierogi, you can place them on a cooking sheet and freeze them. Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top, i.e. 10-15 minutes into the cooking, pierogi are cooked.
Dice up the other half of the onion and brow the onion with some oil. Toss cooked pierogi with the cooked onions. Serve them while they are still hot.

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