Pierogi with meat filling

Ingredients for 4 servings:

• 3 tbsp butter
• 1 onion(s), very finely diced
• 1 garlic clove(s), squeezed
• 300 g minced meat, mixed
• 2 tbsp sour cream
• some parsley
• Salt and pepper, colorful from the mill
• 2 liters of vegetable broth or chicken broth
• some water for brushing
• 1 pack of dough (pasta dough)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Pierogi with fried potatoes

Heat the butter in a pan. Sauté the onion and garlic, add the ground meat, and fry until crumbly. Season with salt and pepper (I prefer Himalayan salt). Stir in the sour cream. Roll out the pasta dough (you can make your own if you like) and cut into pieces about the size of a playing card. Lightly moisten the edges of the dough with water so that it sticks together nicely. Use a teaspoon to place small dollops of meat on the dough and then fold it over. Press the edges together and create a pretty pattern with a fork. Place the pierogi in batches into a pot of boiling chicken or vegetable broth and cook for about 3-4 minutes. Skim off any excess liquid and serve with a little broth.