In a large bowl, mix 3 lightly beaten eggs, 1/2 cup milk, 1 teaspoon salt, and 1/4 cup vegetable oil with an electric mixer.

Slowly add 2 1/4 cups all-purpose flour to the wet ingredients.

If the dough is too dry, add water, a tablespoon at a time, until it comes together.

Knead the dough on a floured surface until smooth.

Shape the dough into a ball, wrap it in a towel, and let stand at room temperature for 2 hours.

Refrigerate the dough for 30 minutes.

On a floured surface, roll out the dough to 1/8 inch thickness.

Cut out 2- to 3-inch circles using a cookie cutter, cover with plastic wrap, and set aside.

In a large bowl, mix 1 finely chopped onion, 2 finely chopped garlic cloves, 1/2 teaspoon salt, 1 teaspoon pepper, a pinch of ground cumin, a pinch of ground allspice, and 2 lightly beaten eggs.

Add 1 1/4 pounds lean ground beef to the bowl and mix well with your hands.

Heat 2 tablespoons of vegetable or safflower oil in a large skillet.

Add the meat mixture to the skillet and saute, breaking up the meat with a wooden spoon, until it is no longer pink, approximately 3 to 5 minutes.

Transfer the cooked meat to a clean bowl and set aside.

Taste the filling and adjust seasonings as needed.

Bring a large pot of water to a rolling boil.

Place about 1 teaspoon of the meat filling on one side of each dough circle.

Fold the other half of the dough over the filling to create a half-moon shape.

Seal the pierogi by pressing the edges together with your thumb and index finger.

Reduce the heat so the boiling water simmers gently.

Add the pierogi to the water in batches of 4 to 6 and cook until cooked through, about 8 minutes.

Remove the cooked pierogi with a slotted spoon and drain on paper towels.

Keep the pierogi warm until all are cooked.

Serve the pierogi with fried onions, applesauce, or sour cream.