Dumplings with minced meat filling

Ingredients for 8 servings:

• 2 tbsp oil
• 1 onion(s), chopped
• 2 clove(s) garlic, squeezed
• 700 g minced meat, mixed
• 140 g tomato paste
• 800 g flour
• 2 eggs
• 2 glasses of water, warm
• 1 tsp salt
• Flour for the work surface

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Pierogi, Polish dumplings

Pour the oil into a pan, heat it slightly, and then fry the chopped onion until golden brown. Add the minced meat and fry until cooked through. Add the garlic and tomato paste and mix well. Finally, season with salt and pepper. Remove the cooked minced meat from the pan and place it on a plate to let it cool. Now add the pasta dough. Put the flour in a bowl, make a well in the middle, and add all the dough ingredients (but don’t pour in all the water at once). Push the flour from the edge into the well and mix with the ingredients. Slowly add the water, a little more or less as needed. Remove the dough ball and knead it on a floured surface. Press the ball together and knead for about 10-20 minutes, flattening it frequently until it is smooth and elastic. Roll out the pasta dough, cut out shapes (using a glass or similar tool), add the minced meat filling, and then press the dough down (e.g., with a fork or your hands). Place the dumplings in boiling, salted water and wait until they float to the top (with pierogi, you have to be careful that they don’t stick to the pot, so stir occasionally). The pierogi cook time is approximately 1–5 minutes.