Meat Pierogi is an absolute staple in Polish cuisine. For the filling, you can use up meat from a broth, or you can use up your leftover turkey, or you could just cook some pork, chicken, or beef for the filling.
Shredded Meat of Any Kind Carrot | Onion | Parsley Pepper | Broth | Flour | Milk Butter | Salt
For the Filling Cook or rehydrate meat and place in food processor. Fry the onions and add to the processor along with cooked carrots and fresh parsley, season, and pulse a few times.
For the Dough Mix flour, warm milk, melted butter, and salt until it's well combined. Continue kneading it for about 6-7 minutes, then let the dough rest.
Divide dough into 4 or 5 pieces and start rolling them through the pasta maker (or with hand roller) until it’s thin. Make sure to keep your other pieces covered with plastic wrap.
Putting It All Together Cut out circles, place the filling, press the edges together with a fork and boil for 3 minutes. Place on a baking sheet covered with oil. Serve with fried onions and bacon.