Pierogi with minced meat and mushrooms

Ingredients for 4 servings:

• 350 g flour
• 1 egg(s)
• ¼ liter of water with a dashes of vinegar and oil)
• 500 g minced meat, mixed
• 500 g mushrooms
• 1 onion(s)
• salt and pepper
• 2 tbsp vegetable broth, granulated
• Parsley, possibly other herbs as desired
• Oil for frying
• Flour for the work surface
• Clarified butter for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chop and fry the onion, add the ground meat, and continue frying. Just before the ground meat is cooked, add the finely chopped mushrooms and continue frying. Season with salt, vegetable stock, and pepper, and mince the dumplings (this makes them much easier to fill). Season the filling with parsley. The filling can be seasoned a little more strongly; it’s okay if you add a little too much salt, as the pierogi lose some of their flavor during cooking. Mix the dough ingredients and knead until you have a smooth, pliable dough. Roll it out on a floured surface to a thickness of 3 mm. Using a glass, cut out circles, place about 1 tablespoon of filling in the center, and fold them together. Crimp the edges together with your thumb or a fork to form a scallop shape. Bring a large pot of water with a little salt to a boil and cook the dumplings over medium heat. Don’t add too many at once (about 5 each). When the pierogi float to the top, they’re done (after about 5 minutes). The cooked pierogi are very sticky, so you have to be careful that the individual parcels don’t stick together and tear (don’t stack them on top of each other). Then, fry them in clarified butter until crispy and golden brown.