Title: Pierogi With Meat
Categories: Pasta, Polish
Yield: 9 Servings
Stuffing
2 c Leftover meat pieces
2 sl Wet bread -- squeezed
1 Onion; chopped
1 tb Bacon drippings
Salt and pepper
3 sl Bacon; diced
Dough:
1 Egg
Salt
1 1/2 tb Butter; melted
3 1/4 c Flour
1/2 c Water
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" 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.
