Pastry:
35 decagrams of flour
150 ml of water
1 egg
salt
Pour out the flour on the pastry board. Shatter the egg. Pour slowly water into flour and egg kneading the pastry at the same time. Knead it until it's smooth. Divide it into parts. Roll it (it can't be too thin!) Cut out rings (e.g. by a glass). Put a filling on each ring, then fold it and stick it together (be careful- if the filling's between sticked parts, it would divide in boiling water). Put prepared pierogis on the floury pastry board. Then put them into boiling salted water (add a little bit of oil, too), cover the pot and keep it boiling until the pierogis flow out- then uncover the pot and boil it about 2/3 minutes more.
Meat filling
50 decagrams of minced beef
10 dkg of onions
2 dkg of butter
20 dkg of vegetables
2 eggs,
parsley
salt/pepper
Add vegetables to boiling beef. Dice onion, fry it and then mix it with beef and vegetables. Add minced parsley and boiled eggs. Add salt/pepper.
