Pierogies

Let's Cook

1. Step 1.

   In a large bowl, beat the eggs, then add the flour and 1 teaspoon of salt. Mix until a dough forms, adding a splash of water if the dough is too dry. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

2. Step 2.

   While the dough rests, prepare the filling: In a bowl, combine the lean raw beef, remaining 1 teaspoon salt, pepper, onion juice, chopped onion, and chopped green pepper. Mix well.

3. Step 3.

   After the dough has rested, roll it out on a floured surface to about 1/8-inch thickness. Cut into 1½-inch squares.

4. Step 4.

   Place about 1 teaspoon of the meat filling in the center of each square. Fold the dough over to form a triangle and press the edges firmly to seal.

5. Step 5.

   Bring a large pot of salted water to a boil. Carefully drop the pierogies into the boiling water, a few at a time, and cook for 15 minutes. They will float to the surface when done.

6. Step 6.

   While the pierogies are boiling, melt butter in a large skillet over medium heat. Add sliced onion and chopped green pepper, and sauté until softened, about 5 minutes.

7. Step 7.

   Drain the cooked pierogies and add them to the skillet with the onions and peppers. Fry over medium-high heat, turning occasionally, until the pierogies start to brown and are crispy on the outside, about 5-7 minutes. Serve hot.