Meat Potato Pierogi

PIEROGI DOUGH:--
2 eggs
2 tbsp sour cream
1 cup milk
3½ cups flour
1 tsp salt
PIEROGI FILLING:--
500 g ground meat
1 tbsp SIDS HOT WORCESTER SAUCE
2 cups mashed potatoes
SIDS SALT & PEPPER to taste
PIEROGI TOPPING:--
1 onion
rice bran oil, for frying

PIEROGI DOUGH: Whisk eggs together with sour cream and milk until you get an even texture. Add in flour and salt.
Combine all ingredients with a mixer, hands or using a spatula.
PIEROGI FILLING: Brown the ground meat in a frypan. Be sure to continue stirring it while it’s cooking to avoid lumps. Add SIDS HOT WORCESTER SAUCE.
Dice half an onion and add to the cooking meat. Season with SIDS SALT & PEPPER to taste. Cook until the onions are golden brown, then remove from the heat and cool to room temperature.
Into the same pan, place mashed potatoes to reheat. Add the meat mixture, stirring to combine everything together.
Roll out the dough on a well-floured surface. Make circles out of the dough, using a cookie cutter or simply a floured glass cup. One by one, fill the dough with a mixture, turn the edge over and pinch them together using your fingers then place on a floured surface. Optionally, to leave some for later, place them on a tray and freeze them.
COOKING PIEROGIES: Bring 3 quarts of water to a boil. One by one, add pierogi into the boiling water. Once they float to the top, i.e. 10-15 minutes into the cooking, pierogi are cooked.
Dice up the other half of the onion and brown it with some oil. Toss the cooked pierogi with the cooked onions.
Serve them while they’re still hot.