Pierogi (Polish Dumplings) - cooking recipe

Ingredients

400 g (approx.) plain flour
2 None eggs
400 g beef mince
1 tbsp breadcrumbs
6 tbsp semi-skimmed milk
2 tsp Dijon mustard
1 clove garlic, peeled and finely chopped
3 None onions, peeled, 2 cut into rings, 1 finely chopped
1 tsp oil
75 g smoked bacon, diced
3 tbsp butter
3 None spring onions, sliced

Preparation

For the dough, knead the flour, eggs, 2/3 cup of water and a pinch of salt with the dough hook of a mixer until smooth and firm, but not sticky (add a little extra flour if necessary). Wrap in plastic wrap and allow to rest for 45 mins.
For the filling, mix the beef, breadcrumbs, milk, mustard, garlic and finely chopped onion. Season with salt and black pepper and knead.
On a lightly floured surface, roll out the dough thinly. With a pastry cutter, cut out 2-3 inch diameter circles. Place 1/2-1 tsp meat mixture in the center of each circle, fold over and press around the outer edges with a fork.
Bring a saucepan of salted water to a boil and cook the pierogi in batches for 3-4 mins, until they float to the surface. Remove with a slotted spoon.
Heat the oil in a frying pan and fry the bacon until crispy. Remove and drain on paper towels. Add 1 tbsp butter to the hot pan and saute the onion rings until browned. Season with salt, then stir in the bacon and scallions.
In a separate frying pan, melt 1 tbsp butter and fry half the pierogi until browned on both sides. Remove from the pan and repeat with the remaining butter and pierogi. Serve sprinkled with the bacon and onion mixture.