Pierogi with Meat

Filling

• 100 g onions, quartered
• 20 g rapeseed oil
• 320 - 350 g beef meat, cooked, cut in pieces (see tip)
• 40 - 50 g carrot, peeled, cooked, cut in pieces (see tip)
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• ¼ - ½ tsp dried marjoram

Pierogi

• 250 g water, plus extra for cooking the pierogi
• 1 medium egg
• 20 g rapeseed oil
• 560 g plain flour, plus extra for dusting
• 1 pinch fine sea salt, for cooking pierogi
• water, for cooking pierogi
• fine sea salt, for cooking pierogi