Pierogi with minced meat filling with cucumber and sour cream dip

very easy

1.

Mix the flour, 1/2 teaspoon salt, sugar and baking powder in a bowl. Add the butter, 2 eggs and 200 g sour cream. Knead everything into a soft, non-sticky dough. If necessary, add a little more flour.

2.

Wrap in foil and refrigerate for about 30 minutes.

3.

For the filling, peel and finely dice the onion. Heat the oil in a pan, fry the mince in it until crumbly. Add the onion, fry briefly, season with salt and pepper. Pour in the stock and simmer for about 5 minutes.

4.

Remove from heat, season to taste again and let cool down.

5.

Roll out the dough in portions on a floured work surface to a thickness of approx. 5 mm. Cut out circles approx. 8 cm in diameter. Knead the leftovers back together and roll out again until the dough is used up. Place 1 heaped teaspoon filling in the middle of each dough circle.

6.

Fold up, press the edges together.

7.

Spread on 3 baking sheets lined with baking paper with the seam facing down. Whisk 1 egg, brush the dough with it. Bake trays one after the other in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see

8.

manufacturer) for 15–20 minutes.

9.

For the dip, drain the cucumber and collect some of the stock. Dice the cucumber, wash the dill, pat dry and finely chop. Mix 300 g sour cream with dill and cucumber. WithAdd 2–3 tablespoons of stock, salt and pepper to taste.

10.

Take the pierogies out of the oven, serve with the dip and the remaining mince.