|2 cups||Leftover meat pieces|
|Salt and pepper|
|1½ tablespoon||Butter, melted|
|2||Slices wet bread squeezed|
|1 tablespoon||Bacon drippings|
|3||Slices bacon, diced|
|1½ tablespoon||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 2½ 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.
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