Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Polish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the meat with bread. | 2. Add the onions which have been sauteed in the drippings. | 3. Season with salt and pepper. | 4. 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. | 5. Roll out as thinly as you can. | 6. Cut out 2 1/2 to 3 inch squares. | 7. Put a little of the stuffing on each square. | 8. Fold to form a triangle, pinch the edges together. | 9. Cook in a large kettle with boiling salted water on high heat for 5 minutes. | 10. Remove with a colander spoon to a warmed serving platter. | 11. Add the bread crumbs to the butter and fry for a few minutes on low heat. | 12. Pour over the pierogi. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
meat	2	cups		-	-	-	-
bread	2	slices	squeezed	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
bacon dripping	1	tablespoon		-	-	-	-
salt pepper				-	-	-	-
bacon	3	slices	diced	350.28	1.0752	10.6008	33.3396
egg	1			71.5	0.36	6.28	4.755
flour	3 1/4	cups		1879.41	411.4675	30.5532	7.2917
salt				-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
butter	1 1/2	tablespoons	melted	128.25	5.8927	4.0072	10.8
breadcrumb	1 1/2	1/2		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.