Breakfast Pierogi and Creamed Scrapple

Ingredients

6 cups all-purpose flour

2 cups cold water divided

2 eggs beaten

2 tsp salt

3 ¾ pounds potatoes

2 medium white onion

Bacon Scrapple

Eggs 

Cheese

Butter

Flour

Milk

Bacon Scrapple 

6 tbsp oil

Directions

1. Make dough: combine flour, cold water, eggs, salt, and oil in a bowl. Let sit for 45 min-2 hrs.

2. Filling: 3 ¾ pound potatoes steamed 10-15 min or until soft, cook eggs, bacon, scrapple. Cook onions until brown. Mash potatoes then mix in everything and add cheese, salt, and pepper.

3. Creamed scrapple: melt butter in medium saucepan over low heat, add flour and whisk until smooth. Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring until thickened. Stir in scrapple and cayenne. Cook until warmed through. Cut out dough 8 inch ring, fill and bake for 5 min then pour gravy over top.