Pierogi with meat

Steps

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  1. Boil the flesh of pork or beef in advance. To deepen the delicious flavor, throw a sprig of dill and spicy bay leaf. Cool the meat in the broth, retaining the juiciness of the fibers, grind in a meat grinder or a food processor.
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  2. Put a spoon of vegetable oil and half of the pod of a burning cayenne pepper in a pan, add chopped into small cubes onion and fry. Add the half of the sauteed mass to a grinded, boiled meat, keeping the rest for serving of the finished pierogi.
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  3. On the basis of an egg and two tablespoons of vegetable oil knead the dough for pierogi. Dont forget to season with salt a little, if it is a lack of moisture add some water.
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  4. Carefully knead the bun until soft, plastic texture.
  
  
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  5. Roll out the layer, press rounds with a glass or cut the dough into small pieces and stretch each piece to a round pellet with a diameter of about 10 cm.
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  6. Besides the sauteed onions and crushed spices add the chopped fresh herbs to the meat mixture. Spread the filling on the flour rounds.
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  7. Raise the edges of the rounds up, hiding the meat tightly and fasten the joints with your fingers.
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  8. For a strong "fixing" and for some decorative affect of the dish collect the waves of the edgings and weave "braids".
  
  
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  9. Cook the homemade pierogi with meat in the boiling and salted water, optionally bay leaf can be added. After the surfacing, through the pierogi on a colander or get them out one by one with a slotted spoon after 1-2 minutes.
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  10. Sprinkle the hot pierogi with meat with the remaining golden onions and herbs and set the table — Bon appetit!