If you cooked rosół soup earlier, use the leftover meat - it's perfect for a pierogi filling. A leftover steak or roast meat will work great too.

Grind the meat in a meat grinder, or use a food processor/blender instead.

Peel and chop the onion finely. Add some oil to the frying pan, wait for it to warm up. Add the chopped onion and fry until golden.

Add fried onion to the meat mass. Season well with salt and pepper. Have a try - does it need more spice? If so, add some garlic powder or smoked paprika powder. Blend well with a spoon or a spatula.

If the filling appears too dry, add a few spoons of water or broth - meat should be sticky.

Follow the steps below or pick an alternative pierogi dough recipe here.

Prepare a clean work surface. Sift the flour, make a small well. Pour in a few spoonfuls of hot water.

Knead flour and water together. Gradually add more water, until the dough to becomes elastic and soft.

Divide the dough into four parts. Spread one part on the work surface, roll into a thin layer of dough. Use a glass to cut out circles.

Place a spoonful of meat filling in the middle. Fold dough over filling. Press edges together.

Continue forming until all pierogi are assembled.

Bring a pot water to a boil, salt it. Reduce the heat.

Drop a couple of pierogi in. Cook until they float to the top (5-6 minutes).

In the meantime, chop kiełbasa sausage and ½ onion into cubes. Melt 2 tablespoons of butter on a frying pan, drop in kiełbasa and onions, let them fry until golden.

Collect the dumplings with a slotted spoon.

Serve pierogi, topping them with melted butter and fried onion/kiełbasa pieces. Sprinkle with chopped chives.