Main Ingredients:

1 x ----------stuffing----------
2 ea Slices wet bread squeezed
1 tb Bacon drippings
3 ea Slices bacon, diced
1 ea Egg
1 x Salt
1 1/2 tb Butter, melted
2 c Leftover meat pieces
1 ea Onion, chopped
1 x Salt and pepper
1 x -----------dough------------
3 1/4 c Flour
1/2 c Water
1 1/2 tb Bread crumbs

Cooking Preparation of the Recipe:

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.

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