Hearty Polish Pierogi with Savory Meat Filling and Sweet Caramelized Onions

To make the dough, combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large bowl. In a separate bowl, whisk together 1 large egg, 1/2 cup warm water, and 1 tablespoon vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with a clean cloth and let rest for 30 minutes.

For the filling, brown 1 pound ground beef in a large skillet over medium-high heat for 8-10 minutes, breaking it apart with a spoon, until no pink remains. Drain any excess fat. Add 1 finely chopped medium onion to the skillet and cook until softened, about 5 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Let the filling cool completely.

Divide the dough into two portions. On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Cut out circles using a 3-inch round cookie cutter or glass rim. Place about 1 teaspoon of the cooled meat filling in the center of each circle. Fold the dough over to form a half-moon and pinch the edges firmly to seal, ensuring no gaps.

Bring a large pot of salted water to a rolling boil over high heat. Carefully drop the pierogi into the boiling water, cooking in batches to avoid overcrowding. Cook for 3-5 minutes after they float to the surface, ensuring the dough is cooked through. Remove with a slotted spoon and set aside.

While the pierogi cook, prepare the caramelized onions. Melt 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced large onions and cook slowly, stirring occasionally, for 20-25 minutes until deeply golden brown and sweet. Do not rush this process.

Serve the cooked pierogi immediately, topped generously with the caramelized onions. For extra flavor, you can lightly pan-fry the boiled pierogi in a little butter until golden before serving.