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***STUFFING***
2 slice Bread
1 tablespoon Fat
3 slice Bacon, Diced
1 Egg
1½ tablespoon Butter, Melted
2 cup Lamb, Cooked
1 Onion, Chopped
***DOUGH***
3¼ cup Flour
½ cup Water
1½ tablespoon Bread Crumbs
Grind the meat pieces with the previously water soaked then squeezed dry bread. Add the onions which have been sauteed in the drippings. Season . Mix the egg with the flour, add a dash of salt and enough water to knead to a smooth loose dough. Roll out thinly. Cut out 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.
2 slice Bread
1 tablespoon Fat
3 slice Bacon, Diced
1 Egg
1½ tablespoon Butter, Melted
2 cup Lamb, Cooked
1 Onion, Chopped
***DOUGH***
3¼ cup Flour
½ cup Water
1½ tablespoon Bread Crumbs
Grind the meat pieces with the previously water soaked then squeezed dry bread. Add the onions which have been sauteed in the drippings. Season . Mix the egg with the flour, add a dash of salt and enough water to knead to a smooth loose dough. Roll out thinly. Cut out 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.