Perogi With Meat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Pasta | 9 | Servings | |
INGREDIENTS
| 2 | c | Leftover meat pieces |
| 1 | Onion, chopped | |
| Salt and pepper | ||
| 2 | Slices wet bread squeezed | |
| 1 | T | Bacon drippings |
| 3 | Slices bacon, diced | |
| 1 | Egg | |
| Salt | ||
| 1 1/2 | T | Butter, melted |
| 3 1/4 | c | Flour |
| 1/2 | c | Water |
| 1 1/2 | T | Bread crumbs |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 34.4mg
Sodium: 156mg
Potassium: 105.1mg
Carbohydrates: 36.6g
Fiber: 1.5g
Sugar: <1g
Protein: 7.1g