Ingredients
| 1/2 lb. | lean ground beef | | 1/2 cup | finely chopped onion | | 1 clove | garlic | | 1/4 cup | chopped parsley | | 1 tsp. | salt | | 2 tbsp. | seasoned bread crumbs | | 1/2 tsp. | crushed thyme | | 1 | egg |
Dough
| 1/2 cup | milk, room temperature | | 2 | eggs, room temperature | | 1/2 stick | Butter, room temperature | | 3 cups | all-purpose flour | | 1/4 tsp. | Baking Powder | | 1 dash | salt |
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Instructions
Cook beef and onion until lightly browned (pour off fat). Add salt, bread crumbs and thyme. Let mixture cool; mix in one beaten egg.
Dough Preparation:
Mix 2-1/2 cups flour, salt and baking powder in a mixing bowl. Make a make a well in mixture; add milk, eggs and butter. Kneed flour until firm. Separate dough into two equal portions. Cover the portion not being rolled to keep moist. Sprinkle flour onto surface being used to roll dough. Roll dough until it is approximately 1/8-inch thick. Cut dough in 2-1/2 inch circles. Roll the circles and additional few times, pick up circle, turn it over and add filling to dough. Fold dough over filling and press ends with a fork to seal. Moisten ends if needed. Place in boiling water for six minutes.
Place Pierogies in a pan with melted butter. Should be refrigerated and rewarmed when the are ready to be eaten.
Author's Comments
They can be frozen and warmed in an oven in a foil pan with butter.
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