Pierogi's

Contributed by: Margie House

Ingredients
Sauerkraut Filling:
2 tablespoons butter
1/3 cup chopped onion
1 1/2 cups sauerkraut, drained and minced
salt and pepper to taste
Add brown sugar to taste - I like mine more sweet than sour
Potato Filling:
1/2 cup chopped onion
2 cups cold mashed potatoes - I mashed in dill, cheddar, garlic and carmelized onions into my potatoes and used red creamer potatoes
1 teaspoon salt
1 teaspoon white pepper
Dough:
2 cups all-purpose flour
2 large beaten eggs
1/2 teaspoon salt
1/3 cup water

Directions
1. In a medium bowl, place flour. In a small bowl, combine eggs, salt and water, and add to flour. Knead until dough is firm and well mixed. Cover with an overturned bowl or plastic wrap and let rest 10 minutes.
2. Roll dough out onto clean, floured surface. As thin as possible without tearing.
3. Cut dough into palm sized squares.
4. Bring a large soup pot full of water to a rapid boil.
5. Take palm sized square of dough into your palm. Place a dollup of filling in the center. Fold the edges together making a dumpling and pinch edges together. Must be fully sealed.
6. Place completed dumplings in the boiling water. Pierogi will float to the top when done cooking.
7. In a large sauce pan, melt a large amount of butter. 1/2 to full stick.
8. When pierogi's have finished cooking in the water, place them into the butter. Sprinkle with salt/pepper. Cook until brown or as desired.
9. EAT THEM - THEY ARE GOOD!