Home Made Sauerkraut Pierogi

Making pierogi is as easy as making a calzone.
I like this recipe using sauerkraut, but there
are ones filled with cheese, prunes,and fruit.

Ingredients:
Dough:
3 heaping cups flour
3 eggs, beaten
Salt

Directions:
Make a well from the flour.
Add eggs and about 1/2 cup of water.
Divide it into 3 equal portions
and knead until silky smooth.

Filling:
1 stick butter
1 large onion, 1/4-inch dice
32-ounce canned or fresh sauerkraut,rinsed
Salt and pepper

Directions:
Saute onion in butter until just soft.
Add sauerkraut and brown.
Season with salt and pepper to taste.
Allow time for the filling to cool
before assembling pierogi,
otherwise they will fall apart when cooked.


To assemble and cook pierogi:
Roll out a portion of the dough
on a floured surface as thinly as possible.
Put about a tablespoon of filling on the dough.
Use a cookie cutter to cut a round around filling.
Dampen half of the circumference of the circle
with a bit of water on your finger
and fold into a dumpling.
Boil the dumplings a dozen at a time
in a big pot of salted water until they float.
At this point you can freeze them
in bags for later use.
To prepare for serving, brown the pierogi
in a skillet using a bit of butter.