Title: Perogi with Meat
Categories: Pasta
Yield: 9 Servings
| STUFFING |
| 2 | c | Leftover meat pieces |
| 1 | | Onion, chopped |
| | | Salt and pepper |
| 2 | | Slices wet bread squeezed |
| 1 | tb | Bacon drippings |
| 3 | | Slices 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
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 perogi.