Recipe: Pierogi with Meat

Title: Pierogi with Meat
Categories: Pasta
Servings: 9

-------------------------STUFFING-------------------------
2 c Leftover meat pieces
2 ea Slices wet bread squeezed
1 ea Onion, chopped
1 T Bacon drippings
1 x Salt and pepper
3 ea Slices bacon, diced
---------------------------DOUGH---------------------------
1 ea Egg
3 1/4 c Flour
1 x Salt
1/2 c Water
1 1/2 T Butter, melted
1 1/2 T 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.