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1
Make the dumplings: Gently beat together the eggs, milk, salt, and oil with an electric mixer.
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2
Slowly add the flour.
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3
Add water, a tablespoon at a time, if needed to bring the dough together.
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4
Knead the dough on a floured surface until smooth.
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5
Shape the dough into a ball, wrap it in a towel, and let stand at room temperature for 2 hours.
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6
Refrigerate for 30 minutes.
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7
On a floured surface, roll out the dough 1/8 inch thick.
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8
Cut out 2- to 3-inch circles with a cookie cutter; cover with plastic wrap and set aside.
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9
Make the filling: In a large bowl, mix the onion, garlic, and all of the spices with the eggs.
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10
Add the ground beef and mix well with your hands.
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11
Heat the oil in a large skillet.
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12
Add the meat mixture and saute, breaking up the meat with a wooden spoon, until it is no longer pink, 3 to 5 minutes.
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13
Put the meat in a clean bowl and set aside.
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14
Taste and correct the seasonings.
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15
Meanwhile, bring a large pot of water to a rolling boil.
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16
Place about 1 teaspoon of the meat filling on one side of each round.
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17
Fold the other half over in the shape of a half moon.
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18
Seal the pierogi with your thumb and index finger.
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19
Lower the heat so the boiling water simmers gently.
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20
One by one add the pierogis to the water and cook them in batches of 4 to 6 until cooked through, about 8 minutes.
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21
Take them out with a slotted spoon and drain on paper towels.
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22
Keep warm until all of the pierogis are cooked.
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23
Serve with fried onions, applesauce, or sour cream.
