Meat Pierogi

Sift the flour into a bowl, add the egg and salt, gradually pour in warm water and knead a soft, elastic dough, first with a spoon, then by hand. Shape into a ball, cover with a towel and let rest for 20-30 minutes.

Meanwhile, prepare the filling: cool the boiled meat (beef or pork) and pass it through a meat grinder or chop it in a food processor.

Finely chop the onion and sauté in butter until soft and translucent. Mix with the ground meat, pour in the broth, season with salt and black pepper to taste, and mix thoroughly until smooth.

Roll out the dough on a floured surface to a thickness of 2-3 mm. Cut out circles 7-8 cm in diameter using a glass or a dumpling cutter.

Place a heaping teaspoon of filling in the center of each circle. Fold the dough in half and pinch the edges tightly, forming a wavy seam so the filling doesn't leak out during cooking.

Cook the pierogi in small batches in salted boiling water: once they float to the surface, cook for another 3-4 minutes over medium heat.

Remove with a slotted spoon. If desired, quickly pan-fry the cooked pierogi in butter until lightly golden and serve hot, optionally with fried onion.