Prepare the filling; heat up oil or butter in a frying pan, add chopped onion, cook few minutes until translucent

Add the shredded or ground cooked meat and the rest of the filling ingredients

Cook on low heat until heated through; taste for seasoning and adjust accordingly

Set aside to cool slightly

Transfer the filling into food processor or grinder; pulse few times until you get desired consistency; it should be smooth, but with some texture; you don't want to have big chunks of meat as this will make it more difficult to seal the pierogis

If the filling is too dry, add more broth

Prepare the dough - in a large mixing bowl combine flour, eggs, salt, melted butter and some of the milk

You can knead by hand or transfer all to a stand mixer bowl

Start the mixer with the hook attachment installed

As the mixer is working, keep adding the warm milk or water until the dough becomes soft, elastic and no longer sticky. It can take up to 10 minutes.

Set the dough aside to rest for up to 30 minutes

Divide the dough into four parts; dust flat surface with some flour; roll out the dough into a thin layer;

Using cookie cutter (3 inch diameter) or glass cut out circles in the dough

Using a spoon, scoop the filling into each cut out circle; transfer it into pierogi mold and seal; you can also seal the dough by hand.

Bring a large pot of water to boil; start cooking pierogis in batches, don't crowd them too much. When they start floating, cook for 1 more minutes

Using a slotted spoon, remove from the water and set aside.