Meat Potato Pierogi

Pierogi Dough

1. Gather the ingredients for the pierogi dough.
2. Whisk the eggs with sour cream and milk until you get a smooth texture. Next, add in the flour and salt.
3. Using a slotted spoon, stand mixer, or hand mixer, stir the ingredients together.

Pierogi Filling

1. Brown the ground meat in a skillet, continually stirring it as it cooks.
2. Dice half an onion and add it into the skillet alongside the ground meat. Season the mixture with salt and pepper and cook until the onions are golden brown. Remove the meat mixture from heat and allow it to cool at room temperature.
3. Using a meat grinder or food processor, grind the meat mixture down until fine in texture.
4. Into the same skillet with meat drippings, add in the mashed potatoes. Next, mix in the ground meat mixture and stir to combine.
5. On a well-floured surface, roll out the dough. With a cookie cutter or floured glass, cut out circles from the dough. One by one, place a dollop of the filling into the center of the circle and fold one side of the dough over to create a half-moon shape. Pinch the edges together with your fingers to secure the filling inside.
6. Place the raw pierogis on a floured surface as you go. Optionally, you can choose to freeze a portion for later.

Cooking Pierogies

1. Bring 3 quarts of water to boil in a large pot. One by one, add the pierogi to the boiling water. Once they float to the top (10-15 minutes), they are fully cooked.
2. Dice up the other half of the onion and caramelize it with some oil in a skillet. Toss the cooked pierogi with the caramelized onions.
3. Serve hot and enjoy!