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1
Wash and dry meat. Sprinkle lightly with salt, pepper and garlic powder. Cook in the 350 degree oven until cooked through. Take out, set aside to cool (preserved juices from cooking).
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2
In the mean time, chop the onion and saute in butter.
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3
Once meat cools, cube and put through a meat grinder with the attachment with the smallest holes.
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4
To ground up meat, add juices from roasting (about 2 cups, if not enough juices were produced, add water or broth), sauteed onion, melted butter (1/2 stick), salt, pepper, marjoram and minced garlic.
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5
Mix well. Taste. Add salt, if needed. Set aside.
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6
To make dough, combine all ingredients (I do about half of this recipe at a time, as that's as much my mixer holds). Put a large pot full of salted water on for a boil. Add a splash of oil, to prevent sticking.
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7
In batches, roll out dough to about 1/8 of an inch thickness. With a glass, cut out circles. Fill each circle with about a 1.5 tsp of filling (or more if you'd like), close each pierog and press edges with a fork to seal (see video below).
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8
Drop into boiling water, turn heat down to low and with a spoon lightly stir off the bottom, to prevent sticking. Water should only be slightly simmering (not rolling boil). When all pierogi float to the top, they are done. Remove from pot and place on a large surface to cool (without touching), or serve topped with sauteed onion.
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9
This recipe makes about a 100 pierogi. They freeze well. Place in a dish in layers, separated with parchment paper. Once frozen, place in a plastic bag. To thaw, place in a sauteing pan with about 1/4 cup of water, and a couple tablespoons of butter, cover and cook for a few minutes, until water evaporates. Uncover and saute until golden brown.
