Polish Meat Pierogi

Ingredients

• Carrots

  Raw

  1 medium or 61g

• Onions

  Raw

  ½ medium or 55g

• Butter

  Unsalted

  100g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  White, cake, enriched

  3 cup unsifted, dipped or 411g

• Whole milk

  3.25% milkfat, with added vitamin D

  100g

• Butter

  Unsalted

  1 tbsp or 14g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  200g

Directions

1. For the Filling
2. Either cook or rehydrate your meat. See recipe notes for more details. If using meat on the bones, strip it from the bones and slightly shredded. Add to food processor.
3. Chop and fry the onions in a tablespoon of butter for about 5-7 minutes until golden brown. Let it cool slightly and add to the food processor.
4. Chopp cooked carrots and fresh parsley and add to the food processor, season, and pulse a few times.
5. Set your filling aside and prepare the dough.
6. For the Dough
7. If you have a standing mixer, just add flour, warm milk and/or warm water, melted butter, and a pinch of salt to the bowl. Then use the dough hook to mix it until it's well combined. Once combined, continue kneading it for about 6-7 minutes.
8. If you don't have a mixer, you can make the dough by combining all the ingredients and kneading it until it no longer sticks to your hand.
9. Once your dough is ready, you'll need to let it rest. Cover the bowl with plastic wrap and let it sit for 30 minutes.
10. Bring a large pot of salted water to a boil. You'll need it ready once you make your first batch of pierogi.
11. If you have a pasta roller extension for your mixer, divide your dough into about 4 or 5 pieces and start rolling them through the pasta maker until it's thin (to about 1/8 of an inch). Make sure to keep your other pieces covered with plastic wrap.
12. If you don't have a pasta roller, just use a regular hand roller and roll your dough in batches (again, to about 1/8 of an inch).
13. Putting it all together
14. Using a glass, cut out circles, then place a teaspoon or 1.5 tsp of the filing on every circle; press the edges of the dough together and use a fork seal the pierogi edges.
15. Place the pierogi that you've made into the boiling water. Turn the heat down to low and cook for about 3 minutes, until they float to the surface.
16. Prepare the clean baking sheets. Splash a little oil on each baking sheet, remove the pierogi from the water with a slotted spoon, and place them on your oiled baking sheet. Then shake them a little bit, to ensure that they're covered with oil and not touching each other.
17. Continue with the rest of the dough and the filling until you've finished one full of them. When making pierogi, you may end up with excess dough or filing leftover. Don't stress about it.

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