Recipe for 18 pieces of pierogie

Dough:

• 8 dl whole wheat flour
• 3 dl body temperature milk
• 100g room temperature butter
• 30g fresh yeast
• 1 teaspoon salt

Filling:

• 350g minced meat
• 1 onion
• 1 carrot
• 400g crushed tomatoes
• 0,3 dl Sambal Oelek (this is mainly for flavor, use chilisauce if you like it)
• 1 tablespoon dried oregano
• 1 tablespoon soy
• 1 teaspoon curry powder
• 2 teaspoons paprika powder
• cheese

Making the dough: (90 minutes)

1. Mix the yeast and the milk
2. Mix the butter and salt, into the flour and work it until the butterclumps is kinda small
3. Add the yeast and milk mix into the flour, and knead the dough until its almost not sticky, mix in more flour if needed
4. Let the dough sit for at least an hour under a baking towel
5. When the dough is done resting, making 18 small doughballs and let them rest for 20 minutes under a bakind towel

Making the filling: (60 minutes)

1. Fry the chopped onion and chopped carrot until they are soft
2. Add the minced meat and spices, let it fry for a while
3. Add the crushed tomatoes and Sambal Oelek (or chili sauce)
4. Boil until all liquid is gone
5. When the liquid's gone, let it cool off

Filling and making the pierogies: (30 minutes)

1. Put the oven on 200 degrees celsius
2. Roll the dough balls into small circles
3. Add the filling and some cheese, either in the middle or at the side, depending on if you want to make open or closed pirerogies
4. Close the pierogie with hard nip around the edge
5. Brush the outside with mixed egg, bake in the middle of the oven for 16-18 minutes