Polish Pierogi

Author: Mary Slavinsky

Ingredients

• Dough
  • $3\frac{1}{2}$ cups flour
  • $1$ egg
  • $1\frac{1}{2}$ cups warm water
  • $\frac{1}{2}$ teaspoon salt
• Filling
  • $1$ medium onion, chopped fine
  • Bacon drippings
  • $1$ cup cooked mashed potatoes (hot)
  • $\frac{1}{2}$ pound cream cheese
  • $\frac{1}{2}$ pound ground beef, cooked

Instructions

• Cook onion in bacon drippings.
• Mix hot mashed potatoes, cream cheese, onion, salt and pepper, and hamburger to taste.
• Let cool.
• Make dough with egg mixed with warm water and salt, stirring in gradually and mixing well.
• Roll out very thin on floured board.
• Cut with $4$ inch round cutter (top of coffee canister).
• Place about $2$ teaspoons filling in center of each and fold over.
• Moisten edges and fold over a little to seal.
• Cook in boiling salted water for about $5$ minutes or until they float.
• Remove and let cool.
• Fry in fat over low heat until brown and crisp.