Perogi With Meat

Recipe Ingredients

		Stuffing
2 cups	125g / 4.4oz	Leftover meat pieces
1		Onion - chopped
		Salt and pepper
2		Wet bread squeezed
1 tablespoon	15ml	Bacon drippings
3		Bacon - diced
		Dough
1		Egg
		Salt
1 1/2 tablespoons	22ml	Butter - melted
3 1/4 cups	203g / 7.2oz	Flour
1/2 cup	118ml	Water
1 1/2 tablespoons	22ml	Bread crumbs

Recipe Instructions

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.

Source:
Michele Urvater

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.