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Pierogi With Meat

  • on December 31, 2007
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Ingrients & Directions


1 x ———-stuffing———-
2 c Leftover meat pieces
2 ea Slices wet bread squeezed
1 ea Onion, chopped
1 tb Bacon drippings
1 x Salt and pepper
3 ea Slices bacon, diced
1 x ———–dough————
1 ea Egg
3 1/4 c Flour
1 x Salt
1/2 c Water
1 1/2 tb Butter, melted
1 1/2 tb Bread crumbs

Grind the meat with bread. Add the onions which have been sauteed in
the drippings. Season with salt and pepper. To prepare dough, mix
the egg with the flour, add a dash of salt and as much water as
needed to knead a smooth loose dough. Roll out as thinly as you can.
Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on
each square. Fold to form a triangle, pinch the edges together. Cook
in a large kettle with boiling salted water on high heat for 5
minutes. Remove with a colander spoon to a warmed serving platter.
Add the bread crumbs to the butter and fry for a few minutes on low
heat. Pour over the pierogi.

Yields
9 Servings

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