Pierogi

Ingredients for 1 servings:

• 250 g bacon, diced
• 1 onion(s)
• 500 g flour
• 30 g fat (pork)
• 1 packet of yeast (dry yeast)
• 275 ml water, warm
• 2 tbsp sugar
• 1 tsp salt
• 1 egg(s), beaten, for brushing (alternatively milk)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

original Latvian (recipe from my grandmother)

Peel the onion, dice it, and fry it in a pan with the bacon. Put the flour in a large bowl and work in the lard well. Stir in the yeast. Mix the water, sugar, and salt. Gradually add it to the dough and knead until the dough comes away easily from your hands. Cover the bowl and let it rise in a warm place for about half an hour (until it has doubled in size). Then take a handful of dough and shape it into a log. Cut each log into small pieces. Flatten each piece into a rectangle and add about a teaspoon of the bacon and onion mixture. Roll up the pieces of dough, pinch the ends together, and place them on a greased baking sheet. Let it rise briefly in a warm place. Brush with egg or milk. Bake in a preheated oven at 180°C – 200°C until golden brown.