- in a large mixing bowl combine flour, eggs, salt, melted butter and some of the milk - Start the mixer with the hook attachment installed - keep adding the warm milk, until soft, elastic and no longer sticky dough forms. It can take up to 10 minutes
- cook onions until translucent - add the shredded beef and all the spices, mix well to combine - cook few minutes until the filling is heated through - set aside to cool - transfer to food processor
- grind the meat filling to desired consistency - add more broth if it seems dry - divide the dough into 4 parts - roll out the dough into thin layer - using cookie cutter or glass cut out 3 inch rounds
-scoop 1 tsp of the meat filling into the rounds - fold and seal the edges by hand or using pierogi mold - bring a large pot of water to boil - cook the pierogis in batches - When they start floating, cook for 1 more minute
- topped with melted butter - with okrasa (bacon + onions) - dollop of sour cream - with mushroom sauce - with fried breadcrumbs - with chives or herbs of your liking